[Farmhouse Recipe] Chinese Cabbage and Enoki Mushroom Soup

[Farmhouse Recipe] Chinese Cabbage and Enoki Mushroom Soup

Chinese cabbage, enoki mushrooms, and bacon. The umami from these 3 ingredients disperse in the consomme soup, and brings out the best flavor.

Ingredients: 2 pentiful servings

Chinese cabbage leaves
2 leaves
Enoki mushrooms
50 g
2 slices
Consomme soup stock cubes
2 (5.3 g x 2)
Margarine (or butter)
1 teaspoon
600 ml


1. Cut the bacon into 1 cm strips. Remove stems from the enoki mushrooms, cut in half, and shred. Chop the Chinese cabbage into 1 cm pieces.
2. Heat margarine in a frying pan (pot), and stir-fry the bacon over medium heat.
3. When oil renders from the bacon, add the Chinese cabbage. Continue stir-frying until the cabbage becomes a little bit soft and wilted. Pour in the water, and simmer over high heat.
4. When the water starts to boil, add the consomme and enoki mushrooms. Simmer for 3 minutes, then it's done.

Story Behind this Recipe

I often make a consomme soup with leafy vegetables, especially with Chinese cabbage.