Hey everyone, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, soy milk soup with lots of chinese cabbage. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
Soy Milk Soup with Lots of Chinese Cabbage is one of the most popular of recent trending foods in the world. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions daily. Soy Milk Soup with Lots of Chinese Cabbage is something which I have loved my whole life. They’re nice and they look fantastic.
To get started with this particular recipe, we must first prepare a few components. You can cook soy milk soup with lots of chinese cabbage using 10 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Soy Milk Soup with Lots of Chinese Cabbage:
- Take ◎Chinese cabbage
- Prepare ◎Wiener sausage (or bacon)
- Make ready ◎Shimeji mushrooms
- Get Broccoli
- Make ready Corn kernels
- Take Chicken soup stock granules
- Take Water
- Prepare Soy milk
- Get Salt and pepper
- Prepare plus Grated cheese (optional)
Steps to make Soy Milk Soup with Lots of Chinese Cabbage:
- Chop up the Chinese cabbage and Wiener sausages into bite-sizes. Shred the shimeji mushrooms into small bunches. I used parboiled broccoli.
- Heat water, chicken stock and all ◎ ingredients in a covered pot. You only need a modest amount of water since the vegetables will give out lots of water.
- When the moisture has come out of the Chinese cabbage and it has softened, add soy milk, corn and broccoli. Heat the soup making sure it doesn't boil.
- Season with salt and pepper. (Add some grated cheese if you'd like.) Turn off the heat just before it begins to boil, and enjoy. You could also add the broccoli at this point.
So that is going to wrap it up with this special food soy milk soup with lots of chinese cabbage recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
