Spicy Soy Milk Soup with Pork Offcuts and Chinese Cabbage

1. 1

   Thinly slice the onions, roughly chop the cabbage, separate the shimeji mushrooms, and cut the carrots into small pieces.

2. 2

   Cut any large pieces of the pork into smaller pieces.

3. 3

   Heat some vegetable oil in a frying pan and saute the grated ginger and doubanjiang over low heat for 30 seconds.

4. 4

   Add the ingredients and bring to a boil over medium heat.

5. 5

   Add the pork, carrots, onions, shimeji mushrooms, and the Chinese cabbage, cover with a lid, and steam for 4-5 minutes.

6. 6

   Once the Chinese cabbage has steamed, give the ingredients another good mixing, place on the lid once more and simmer over low heat for another 8-10 minutes.

7. 7

   Once simmered, add the soy milk and lightly warm.

8. 8

   Season with salt to finish.

9. 9

   Transfer to dishes and garnish as desired with parsley and black pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.