Vegetable and chicken soup

2 carrots
1/4 Japanese daikon radish
2 cubes of chicken stock
1500 ml water
330 g tofu
Maggi seasoning
Chicken thigh, cut into pieces
Salt and pepper

1. Cut carrots and daikon radish into small chunks and put in pressure cooker. Salt the chicken and put in the cooker. Add water.

2. Cook for about 9-10 minutes on high pressure.

3. Add tofu and sit for a few minutes before serving.
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