Simmered Chicken and Chinese Cabbage with Soup Stock Cubes

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 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 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

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

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

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

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

I never used to add miso to milk soup, but when I tried adding it, it was really tasty, so I use it in most of my recipes now.Miso goes well with dairy products, so if you add it as a hidden ingredient, it will bring out the richness and umami. Recipe by Mugitarou

I think simply-flavored cabbage rolls are the best.If you use tender spring cabbage, the rolls will cook in a short time and be very tender.Use the garlic powder and cardamon to taste, and add any other spices or herbs of your choice.Be generous with the salt and pepper in Step 2.The number of rolls you can make varies depending on the size of the cabbage leaves! The leaves I used here were pretty big. For 6 rolls. Recipe by Jina shufu

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

I rearranged this staple Japanese dish to suit my preferences.I made it so it's delicious served either warm or cold.Please adjust the saltiness to your liking.Add green beans or green vegetables, which add a fresh burst of colour to the dish.If you have time, keep this dish in the pot for a while until it's cooled. The flavours will settle in and become even tastier. Recipe by John Lee Cooker

I used to enjoy this soy milk soup as is, but when I added ground sesame seeds, the soup became more fragrant and tasty! I recommend using black sesame seeds.Take care not to over boil the soup after adding the soy milk. Use your preferred type of sesame seeds! Also add yuzu pepper paste.Adjust the flavor by changing the amount of mentsuyu. Recipe by Poppopepe

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

My daughter loves user "Dorayuuku's" "Egg & Chinese Cabbage Miso Soup". I always use dashi stock granules, but when I ran out, I used kombu tea, bonito flakes, and aburaage. My daughter loved it, so I uploaded this recipe. "Dorayuuku," thanks for the wonderful recipe.If you add kombu tea at the beginning, it gets too bubbly, so add it later. You can use less miso (to reduce salt) and it will still taste delicious because of the umami in the aburaage, kombu tea, and bonito flakes. Of course, you'll also get a lot of nutrition from the bonito flakes. Recipe by miyuki12

I'm really happy with the way the cooking sake I used eliminates any fishiness of fish. My kids also really liked this and enjoyed eating the fish.Cod is delicious in this too instead of salmon. Use whatever vegetables you like. Depending on how it's heated and the amount of Chinese cabbage, the thickness of the flavor may change, so adjust with milk as you see fit. If you feel the taste is too bland, add a small amount of soup stock granules. Recipe by miyuki12

I wanted to use up the chicken skin, so I came up with this recipe.Do not cook too much after adding the veggies.Also great to mix in some shiitake or shimeji mushrooms. Recipe by Yuuyuu0221

I made this soup because I love soy milk, and I had leftover Chinese cabbage. It's also delicious if you use wiener sausage instead of bacon. If you like, it's tasty with grated ginger added too!Stir-fry the Chinese cabbage and enoki mushrooms well and they will become creamy and mild. After adding the soy milk, adjust the flavor by gradually adding a little salt or soy sauce (or mentsuyu). I strongly recommend sprinkling the green onions and pepper at the end, because the soup will taste even better! Add ginger to taste. Recipe by Yuripi0309

I had several salted salmon pieces in the refrigerator, so I made them into salmon balls for my salmon-loving children. They ate it up! Since then this has entered my regular rotation.The saltiness of salted salmon pieces varies quite a bit, so adjust the seasoning accordingly.Add whatever kinds of mushrooms you like.You can use cabbage, lettuce or spinach instead of the Chinese cabbage.You can use whatever vegetables you have on hand, or whatever is in season, to vary the recipe. For 2 servings. Recipe by soyumina

I came up with this recipe for a hot pot dish.No hints. Recipe by Kajihara Ato

I often make a consomme soup with leafy vegetables, especially with Chinese cabbage. Recipe by FarmersK

Pot au feu is a French hot pot. It's not a fancy dish at all, but in the cold of winter I feel like eating something like this. The only seasoning is salt. In France they don't add instant soup stock either.Have you ever made pot au feu and thought there's something lacking? And you may have added instant soup stock and other things. But if you cook it in the moisture that comes out of the vegetables only, the flavor will be very rich.And by letting it cool down once, the umami (glutamates) will be concentrated. It's the same reason that curry is more delicious the next day too. Recipe by pogue

My stock of stock 😀 was finished last week so I needed to make another badge. Since I love soup this was my lunch today

I made this on a cold day when I decided to make soup!I don't have anything in particular, just be careful not to let it boil once you've added milk. Recipe by Emi3015

This soup is a by-product of my chicken meatballs! Sometimes I make the chicken meatballs just because I want to have the delicious soup.Whole unsliced zha cai is very salty, so soak it for a while to remove some of the salt before using. If you are using pre-cut zha cai (like the ones that come in jars), you can use it as-is. Recipe by Heartful Kitchen Rei