Chinese Cabbage Soy Milk Soup

Chinese Cabbage Soy Milk Soup

This is a gentle flavored milk soup that's really easy to make. If you don't like soy milk, use two cups of normal milk instead.


Chinese cabbage
Shimeji mushrooms
1 packet
Soy milk
1 cup (200 ml)
1 cup (200 ml)
Chicken stock
1 1/2 cups
(Or water and soup stock/consomme)
Salt, pepper, soy sauce
A little


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.

Story Behind this Recipe

I used soy milk to give it a healthy finish. The soy milk aroma will become mellow if you add soy sauce.