RECIPE: Soy Milk and Chinese Cabbage Soup

  • 1 min read

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


  • 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 tspdashi powder*  
  • (A) 3 tspYuzu Miso Powder*
  • (A) pinch of salt
  • Negi (green onion) (chopped) 


  1. 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.
  2. Add the soy milk and water, and bring to a boil. Reduce the heat to low and simmer for about 5 mins. 
  3. 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

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