Since the ingredients are shredded, the simmering time is short. You can cook this even on busy mornings.
This is the consomme soup my mother used to make. She cooked with bacon and spring cabbage.
When I have leftover cabbage, or when I forget about my stock and it wilts, I often make this soup.It's also delicious to add onions and mushrooms.
Enjoy Japanese food around the world.