Japanese-style Chinese Cabbage, Bacon and Soy Milk Soup – a delicious recipe with cabbage, Enoki mushrooms, Bacon, soy milk, Water, Sesame oil. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Chop up each ingredient as shown in the photo on the right.
2
Heat 1 tablespoon of sesame oil in a frying pan, and stir-fry the Chinese cabbage and enoki mushrooms.
3
The Chinese cabbage become creamy and mild when stir-fried well.
4
Add 1 cup of water, the bacon, 1 teaspoon of dashi stock granules, 1 teaspoon of soy sauce, and optionally sake and simmer.
5
Simmer for a couple of minutes.
6
Mix in 1 cup of soy milk.
7
Season with salt to taste.
8
Taste and adjust the flavor by gradually adding a little salt or soy sauce or mentsuyu.
9
The soy milk will separate if you bring it to a boil, so be careful.
10
Serve in bowls and garnish with green onions and pepper.
11
The green onions and pepper are a must.
135
kcal
Calories
9
g
Fat
7
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 1 large 3-4 leaves Chinese cabbage, 100 grams Enoki mushrooms, 35 grams Bacon, 200 ml Additive-free soy milk, and more.
Yes, Japanese-style Chinese Cabbage, Bacon and Soy Milk Soup falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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