Pour in 4 cups of chicken broth, 1 teaspoon chicken bullion, and 2 teaspoons soy sauce. Add sliced carrots and simmer for 5 minutes.
Add glass noodles and simmer for 3 minutes or until tender.
Add Bak Choy and a little toasted sesame oil.
Finish the soup with chopped cilantro and sliced green onion.
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