Warming Sesame Soy Milk Soup with Chinese Cabbage

Name: Warming Sesame Soy Milk Soup with Chinese Cabbage
Yield: 2 servings
Cuisine: American
Ingredients: 3 leaves Chinese cabbage; 200 ml Water; 200 ml Soy milk; 50 ml Mentsuyu (3x concentrate); 1 tsp Dashi stock; 2 tbsp Ground sesame seeds

cookpad.japan @cookpad_jp

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

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.

cookpad.japan @cookpad_jp

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.

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Ingredients

2 servings

3leaves Chinese cabbage
200 mlWater
200 mlSoy milk
50 mlMentsuyu (3x concentrate)
1 tspDashi stock
2 tbspGround sesame seeds

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Steps

1

Chop up the Chinese cabbage into 1-cm thick pieces. Separate the stalk from the leaf.
2

Put the Chinese cabbage stalks, the water, and dashi stock into a pot. When the soup comes to a boil, turn the heat down and simmer for 1-2 minutes.
3

Add the Chinese cabbage leaves, soy milk, and mentsuyu. When the soup starts to boil, turn the heat off. Mix in the sesame to finish.
4

To thicken the soup, dissolve 1 teaspoon of katakuriko in the same amount of water and mix into the soup. Heat it up and mix to thicken the soup. It'll resemble a stew with the starch mixed in.