Miso Milk Flavored Chinese Cabbage Soup with Mochi

1. 1

   Finely shred the Chinese cabbage, and diagonally slice the green onions thinly.

2. 2

   Cut each mochi into 3 even pieces, and briefly pan fry in a heated pan with oil.

3. 3

   When the mochi is lightly browned, add the Step 1 vegetables, and stir-fry together.

4. 4

   When they become soft and wilted, add milk and simmer for a little while over medium-low heat.

5. 5

   When the mochi and vegetables become soft, dissolve the miso, and adjust the flavour with the soy sauce.

6. 6

   Serve in a bowl, sprinkle coarsely ground black pepper and salt, then it's done!

7. 7

   !

* Per serving · 4 servings · Values may vary.

No additional tips available.