Wash and chop the komatsuna into bite-sized pieces.

Peel and julienne the carrot into thin strips.

Bring 350ml of water to a boil in a pot.

Add the glass noodles and cook for 2-3 minutes until softened.

Add the komatsuna and carrot to the pot and cook for another 2 minutes.

Season the soup with salt, chicken stock powder, and pepper.