Chinese Cabbage Soy Milk Soup

1. 1

   Divide the cabbage stem and leaves.

2. 2

   Cut the leaves roughly into large pieces, and the stem into 2 cm sticks.

3. 3

   Remove the hard base of the mushrooms and shred individually.

4. 4

   Cut the bacon into 2 cm strips.

5. 5

   Warm soy milk, milk, water and soup stock in a sauce pan.

6. 6

   Don't let it boil.

7. 7

   Heat a frying pan, coat with vegetable oil, fry the bacon and add the cabbage stems and mushrooms.

8. 8

   When the cabbage has cooked through and is transparent, add the leaves and fry quickly.

9. 9

   Add the mixture from Step 5 to the soup in Step 3, season with salt and pepper, and drizzle a little soy sauce just so it's fragrant.

* Per serving · 4 servings · Values may vary.

No additional tips available.