Creamy Milk Soup with Chinese Cabbage and Pork

1. 1

   Cut the pork into easy to eat sized pieces.

2. 2

   Slice the cabbage stem into 4-5cm sticks, and roughly cut up the leaves.

3. 3

   Fry the pork in butter.

4. 4

   When the surface of the pork has whitened, add sliced cabbage stems and fry.

5. 5

   When the cabbage is coated in oil, add 300 ml of water and soup stock cube, and let it simmer.

6. 6

   When the cabbage has softened and the mixture has thickened, pour in 200 ml of milk.

7. 7

   Dissolve the miso and add that too.

8. 8

   Finally, adjust the taste with salt and pepper.

9. 9

   There you have it - a creamy milk soup with Chinese cabbage and pork.

* Per serving · 4 servings · Values may vary.

No additional tips available.