I wanted to use up some Chinese cabbage, so I made this soup using the ingredients that were in the fridge.I tried to bring out the sweetness of the Chinese cabbage by using the minimum amount of water and by steam-simmering the ingredients.Since I don't really like drinking soy milk as it is, I try to use it in soups.You can mix in any vegetables of your choice.You can also add any leftover vegetables.Adding grated cheese is optional.You can also add katakuriko dissolved in water to thicken the soup.This soup should be okay even for those who aren't fans of soy milk, but you can make it all the same using milk. Recipe by rose12

I made this soup with spring cabbage, which is difficult to use up.You can use tubed ginger instead of grating it. In that case, use about 1.5 teaspoons should.Stir-fry the cabbage really well to bring out its sweetness.I recommend using Chinese cabbage in the winter. Recipe by Otometeo

When Chinese cabbage is in season, it's very cheap.If you can let this rest overnight, the Chinese cabbage will become a lot sweeter. Recipe by Mamakura

I had Chinese cabbage, salmon, and milk that was approaching its expiration date in my refrigerator, so I made a soup and it was well-received, so I made it into a recipe.I'm kinda lazy, so I like quick and easy!At any rate, I made this very easily.When boiling, the milk tends to bubble over easily, so adjust the heat to keep it from doing so.Many times after I make this I use the left-over soup to make a simple risotto. It's really delicious.Why not give it a try. Recipe by puyopunyu.

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

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

My mum used to make this for me a lot, so I always associate this dish with her.I generally make this with lots of ginger and ground pepper to make it spicy. But if you have kids, don't add too much. You can also add sausages or leftover vegetables! Recipe by Naru* kitchen

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

This is a recipe I simply thought up.I made the meatballs on the large side, but you can make them in any size you like. Please adjust the amount of soy sauce to taste. Recipe by Yuuyuu0221

I've eaten this for years. The flavors comes out from the chicken.It will taste better the next day, which is the same as curry, because the flavor will be absorbed more.There are no special hints.Cut the ingredients, put in a pot, and just simmer over high heat.I think chicken thighs are more delicious in this dish. Recipe by Chibiinuinu

I love tuna and often have it simmered with Chinese cabbage, but I wondered if it would be good as miso soup, too.You can use dashi stock instead of water + dashi granules of course. Since plenty of flavor comes from the tuna, you can probably use less miso than usual. For 3 servings. Recipe by HAL.M

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