RECIPE: Soy Milk and Chinese Cabbage Soup
Made with soy milk and fresh vegetables, this creamy soup begins with the rich taste of umami-laden miso and ends with the bright undertone of yuzu citrus flavor. Whether you're cozying up on a chilly evening or looking for a quick nutritious meal, this soup promises to be both delightful and satisfying.
Servings: 2
Ingredients:
- 100g Chinese cabbage (roughly chopped)
- 40g carrot (peeled and julienned)
- 100g onion (thinly sliced)
- 40g shimeji mushrooms (loosely separated)
- 2 tsp oil
- 200ml soy milk
- 160ml water
- (A) 1 tsp dashi powder*
- (A) 3 tsp Yuzu Miso Powder*
- (A) pinch of salt
- Negi (green onion) (chopped)
Instructions:
- Heat the oil in a pan, add the carrots and onions and fry over medium heat. When soft, add the Chinese cabbage and shimeji mushrooms and continue frying until soft.
- Add the soy milk and water, and bring to a boil. Reduce the heat to low and simmer for about 5 mins.
- Mix the dashi powder, yuzu miso powder and grated ginger in a bowl and add to the pan to dissolve. Serve in a bowl and sprinkle with negi to garnish.
*Available for single item purchase at our Market: Michi no Eki
