I made this soup for lunch with leftover Chinese cabbage. Recipe by Rachis

My mother used to prepare this for me often, but I realized recently that it's a strange dish for some, so I decided to upload this recipe. Looking back now, I think the dish may be for the elderly...★Adjust the amount of condiments to your preference. Recipe by Reontei

Whenever I serve this as the salad in a meal, my family eats a lot of it. It's very easy and quick, so I make it quite often.The key is to add the sesame oil in first, and mix well. This prevents the salad from becoming too watery since the oil coats the cabbage. For 3 servings. Recipe by taesmile

Chinese cabbage roll

This was one of my mother's regular dishes. Since there was a tofu shop right next to the electrical shop my father and mother ran, she often made this dish. Or rather, she made it all the time. She was busy so this must have been an easy option. I added some katakuriko to thicken the sauce.If serving small children, cut the ingredients into small pieces. The seasoning is sweet and savoury. Reduce the amount of soy sauce, mirin, and sugar for a more lightly seasoned dish. Recipe by miyuki12

The perfect dish for a simple healthy day!! %%-

This was usually cooked by my Beloved Mother for family dinner.

My main objective is to just use up a lot of Chinese cabbage. It's good because it's flavored with the stew roux that everyone loves!When heating leftovers the next day, it depends on how much is left, but try adding more chopped Chinese cabbage. If half the stew is left over, 2 to 3 leaves should be enough.Even if you add onions you won't really notice they're in there, so you might as well not bother.So much Chinese cabbage can be added that you might be surprised, but it all blends in very well. Add the cores first, then the green leaf tips last.You can even use up wilted, sad-looking Chinese cabbage. Recipe by Shijimi24

Toyohira Health Center, City of Sapporo Volunteer Translators: Students in the Translation & Interpretation Seminar, Sapporo University

My family had requested both Chinese chives with eggs and meat with tofu, so I combined both.You could also use 150 ml of water + 1/2 teaspoon of instant dashi granules.Draining the tofu on paper towels for 10 minutes prevents the flavor from thinning out, plus allows the flavors to permeate the tofu more efficiently. Recipe by Komomomomo

Everyone in my family kept telling me that adding egg into miso soup with Chinese cabbage is really good, and when I tried it out, it had such a mild flavor that I had to upload the recipe.During the cold seasons, adding grated ginger with the miso will warm you up and tastes really good. Recipe by Dorayuuku

Refreshing and nourishing cabbage soup with scallops and goji berries appetizing with rice for the whole family.