Soy Milk Soup with Lots of Chinese Cabbage

Soy Milk Soup with Lots of Chinese Cabbage

A healthy and mildly flavored soy milk soup that's packed with Chinese cabbage. It's so cozy and heartwarming.

Ingredients: 2 servings

◎Chinese cabbage
approximately 300 g
◎Wiener sausage (or bacon)
2-3 (2 slices)
◎Shimeji mushrooms
1/2 bag
Corn kernels
1 tablespoon
Chicken soup stock granules
1 teaspoon
50 ml
Soy milk
300 ml
Salt and pepper
to taste
Grated cheese (optional)
1/2 tablespoon plus


1. Chop up the Chinese cabbage and Wiener sausages into bite-sizes. Shred the shimeji mushrooms into small bunches. I used parboiled broccoli.
2. 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.
3. 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.
4. 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.

Story Behind this Recipe

I wanted to use up some Chinese cabbage, so I made this soup using the ingredients that were in the fridge.
I tried to bring out the sweetness of the Chinese cabbage by using the minimum amount of water and by steam-simmering the ingredients.
Since I don't really like drinking soy milk as it is, I try to use it in soups.