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.
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.
You can mix in any vegetables of your choice. You can also add any leftover vegetables. Adding grated cheese is optional. You can also add katakuriko dissolved in water to thicken the soup. This soup should be okay even for those who aren't fans of soy milk, but you can make it all the same using milk.