Soy Milk Soup with Lots of Chinese Cabbage Recipe

Name: Soy Milk Soup with Lots of Chinese Cabbage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 300 grams Chinese cabbage; 3 Wiener sausage (or bacon); 1/2 bag Shimeji mushrooms; 1/3 Broccoli; 1 tbsp Corn kernels; 1 tsp Chicken soup stock granules; 50 ml Water; 300 ml Soy milk; 1 Salt and pepper; 1/2 tbsp plus Grated cheese (optional)

Servings: persons

1
Chop up the Chinese cabbage and Wiener sausages into bite-sizes.
2
Shred the shimeji mushrooms into small bunches.
3
I used parboiled broccoli.
4
Heat water, chicken stock and all ingredients in a covered pot.
5
You only need a modest amount of water since the vegetables will give out lots of water.
6
When the moisture has come out of the Chinese cabbage and it has softened, add soy milk, corn and broccoli.
7
Heat the soup making sure it doesn't boil.
8
Season with salt and pepper.
9
(Add some grated cheese if you'd like.)
10
Turn off the heat just before it begins to boil, and enjoy.
11
You could also add the broccoli at this point.

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 300 grams Chinese cabbage, 3 Wiener sausage (or bacon), 1/2 bag Shimeji mushrooms, 1/3 Broccoli, and more.

Yes, Soy Milk Soup with Lots of Chinese Cabbage 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.

That's it — enjoy your meal!

Soy Milk Soup with Lots of Chinese Cabbage

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions