Cut the silken tofu into bite-sized pieces.

Slice the cabbage into 1cm wide strips.

Chop the green onions finely.

Julienne the ginger into thin strips.

Shred the crab stick into smaller pieces.

Bring water to a boil in a pot over medium heat and add glass noodles, cutting them into shorter lengths as needed.

Add cabbage, tofu, ginger, crab stick, chicken stock powder, and salt and pepper to the pot.

Cover the pot and simmer on low heat for 2-3 minutes.