Warming Sesame Soy Milk Soup with Chinese Cabbage

1. 1

   Chop up the Chinese cabbage into 1-cm thick pieces.

2. 2

   Separate the stalk from the leaf.

3. 3

   Put the Chinese cabbage stalks, the water, and dashi stock into a pot.

4. 4

   When the soup comes to a boil, turn the heat down and simmer for 1-2 minutes.

5. 5

   Add the Chinese cabbage leaves, soy milk, and mentsuyu.

6. 6

   When the soup starts to boil, turn the heat off.

7. 7

   Mix in the sesame to finish.

8. 8

   To thicken the soup, dissolve 1 teaspoon of katakuriko in the same amount of water and mix into the soup.

9. 9

   Heat it up and mix to thicken the soup.

10. 10

    It'll resemble a stew with the starch mixed in.

* Per serving · 4 servings · Values may vary.

No additional tips available.