Steps to Prepare Quick Chinese Cabbage Soy Milk Soup





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Chinese Cabbage Soy Milk Soup. Basically, only three steps: cut the ingredients, cook, and season. Great recipe for Chinese Cabbage Soy Milk Soup. I used soy milk to give it a healthy finish.

Chinese Cabbage Soy Milk Soup If you don't like soy milk, use two cups of milk instead. Heat the oil and butter in a saucepan over medium heat. Add the vegetables, sugar, salt, and pepper.

Hey everyone, it's Brad, welcome to our recipe site. Today, we're going to prepare a special dish, chinese cabbage soy milk soup. It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Basically, only three steps: cut the ingredients, cook, and season. Great recipe for Chinese Cabbage Soy Milk Soup. I used soy milk to give it a healthy finish.

Chinese Cabbage Soy Milk Soup is one of the most favored of current trending meals on earth. It's simple, it is fast, it tastes yummy. It is enjoyed by millions every day. They are fine and they look fantastic. Chinese Cabbage Soy Milk Soup is something which I have loved my whole life.

To begin with this recipe, we have to first prepare a few ingredients. You can have chinese cabbage soy milk soup using 8 ingredients and 6 steps. Here is how you cook it.

Ingredients - Chinese Cabbage Soy Milk Soup:

  1. Give 1/8 Chinese cabbage.
  2. You need 1 of packet Shimeji mushrooms.
  3. You need 50 grams of Bacon.
  4. You need 200 ml for Soy milk.
  5. You need 200 ml of Milk.
  6. You need 300 ml - Chicken stock.
  7. Give (Or water and soup stock/consomme).
  8. Provide 1 dash for Salt, pepper, soy sauce.

At least two or three days a week, soup is my go-to lunch. Easy, versatile and nutritious, I love transforming pantry staples and fresh ingredients into a warm and comforting meal. This Asian Chicken and Cabbage Soup recipe is a dish I make frequently. EASY AND FAST HOMEMADE CHICKEN SOUP RECIPE.





Chinese Cabbage Soy Milk Soup making process:

  1. Divide the cabbage stem and leaves. Cut the leaves roughly into large pieces, and the stem into 2 cm sticks..
  2. Remove the hard base of the mushrooms and shred individually. Cut the bacon into 2 cm strips..
  3. Warm soy milk, milk, water and soup stock in a sauce pan. Don't let it boil..
  4. Heat a frying pan, coat with vegetable oil, fry the bacon and add the cabbage stems and mushrooms..
  5. When the cabbage has cooked through and is transparent, add the leaves and fry quickly..
  6. Add the mixture from Step 5 to the soup in Step 3, season with salt and pepper, and drizzle a little soy sauce just so it's fragrant..

Start by cooking chicken in water so you get chicken stock. Remove chicken pieces and debone it. Now add cabbage and chicken to stock along with seasoning of your choice and boil till cooked. Chinese cabbage can also be served raw, like in a salad or slaw. Simply chop the Napa cabbage into very thin strips and add in scallions, a chili, julienned carrots, or other vegetables.

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