Soy Milk Soup with Lots of Chinese Cabbage
Soy Milk Soup with Lots of Chinese Cabbage

Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, soy milk soup with lots of chinese cabbage. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Low Prices on Spicy Miso Soup. Great recipe for Soy Milk Soup with Lots of Chinese Cabbage. 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.

Soy Milk Soup with Lots of Chinese Cabbage is one of the most well liked of recent trending meals on earth. It is enjoyed by millions every day. It is easy, it’s fast, it tastes yummy. Soy Milk Soup with Lots of Chinese Cabbage is something which I’ve loved my entire life. They are fine and they look wonderful.

To begin with this recipe, we must prepare a few components. You can cook soy milk soup with lots of chinese cabbage using 10 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Soy Milk Soup with Lots of Chinese Cabbage:
  1. Get 300 grams ◎Chinese cabbage
  2. Make ready 3 ◎Wiener sausage (or bacon)
  3. Prepare 1/2 bag ◎Shimeji mushrooms
  4. Get 1/3 Broccoli
  5. Prepare 1 tbsp Corn kernels
  6. Make ready 1 tsp Chicken soup stock granules
  7. Get 50 ml Water
  8. Make ready 300 ml Soy milk
  9. Take 1 Salt and pepper
  10. Make ready 1/2 tbsp plus Grated cheese (optional)

You only need a modest amount of water since the vegetables will give out lots of water. See recipes for Cold Soy milk soup and Nikumiso noodles too. Soy Milk Soup with Lots of Chinese Cabbage instructions. Chop up the Chinese cabbage and Wiener sausages into bite-sizes.

Instructions to make Soy Milk Soup with Lots of Chinese Cabbage:
  1. Chop up the Chinese cabbage and Wiener sausages into bite-sizes. Shred the shimeji mushrooms into small bunches. I used parboiled broccoli.
  2. Heat water, chicken stock and all ◎ ingredients in a covered pot. You only need a modest amount of water since the vegetables will give out lots of water.
  3. When the moisture has come out of the Chinese cabbage and it has softened, add soy milk, corn and broccoli. Heat the soup making sure it doesn't boil.
  4. Season with salt and pepper. (Add some grated cheese if you'd like.) Turn off the heat just before it begins to boil, and enjoy. You could also add the broccoli at this point.

Soy Milk Soup with Lots of Chinese Cabbage instructions. Chop up the Chinese cabbage and Wiener sausages into bite-sizes. Shred the shimeji mushrooms into small bunches. Heat water, chicken stock and all ingredients in a covered pot. You only need a modest amount of water since the vegetables will give out lots of water.

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