Chinese Cabbage Soy Milk Soup

Name: Chinese Cabbage Soy Milk Soup
Cuisine: American
Ingredients: 1/8 Chinese cabbage; 1 packet Shimeji mushrooms; 50 grams Bacon; 200 ml Soy milk; 200 ml Milk; 300 ml Chicken stock; 1 dash Salt, pepper, soy sauce

cookpad.japan @cookpad_jp

I used soy milk to give it a healthy finish. The soy milk aroma will become mellow if you add soy sauce.

It will spoil the flavour if you let the soup boil. If you don't like soy milk, use two cups of milk instead. This has a mild flavour and is easy to drink. Only add a little soy sauce!! Recipe by Hanamaruranchi

I used soy milk to give it a healthy finish. The soy milk aroma will become mellow if you add soy sauce.

cookpad.japan @cookpad_jp

I used soy milk to give it a healthy finish. The soy milk aroma will become mellow if you add soy sauce.

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Ingredients

1/8Chinese cabbage
1packet Shimeji mushrooms
50 gramsBacon
200 mlSoy milk
200 mlMilk
300 mlChicken stock
(Or water and soup stock/consomme)
1 dashSalt, pepper, soy sauce

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Steps

1

Divide the cabbage stem and leaves. Cut the leaves roughly into large pieces, and the stem into 2 cm sticks.
2

Remove the hard base of the mushrooms and shred individually. Cut the bacon into 2 cm strips.
3

Warm soy milk, milk, water and soup stock in a sauce pan. Don't let it boil.
4

Heat a frying pan, coat with vegetable oil, fry the bacon and add the cabbage stems and mushrooms.
5

When the cabbage has cooked through and is transparent, add the leaves and fry quickly.
6

Add the mixture from Step 5 to the soup in Step 3, season with salt and pepper, and drizzle a little soy sauce just so it's fragrant.