Chop up each ingredient as shown in the photo on the right.
Heat 1 tablespoon of sesame oil in a frying pan, and stir-fry the Chinese cabbage and enoki mushrooms. The Chinese cabbage become creamy and mild when stir-fried well.
Add 1 cup of water, the bacon, 1 teaspoon of dashi stock granules, 1 teaspoon of soy sauce, and optionally sake and simmer.
Simmer for a couple of minutes. Mix in 1 cup of soy milk. Season with salt to taste.
Taste and adjust the flavor by gradually adding a little salt or soy sauce or mentsuyu. The soy milk will separate if you bring it to a boil, so be careful.
Serve in bowls and garnish with green onions and pepper. The green onions and pepper are a must.
Story Behind this Recipe
I made this soup because I love soy milk, and I had leftover Chinese cabbage. It's also delicious if you use wiener sausage instead of bacon. If you like, it's tasty with grated ginger added too!
Stir-fry the Chinese cabbage and enoki mushrooms well and they will become creamy and mild. After adding the soy milk, adjust the flavor by gradually adding a little salt or soy sauce (or mentsuyu). I strongly recommend sprinkling the green onions and pepper at the end, because the soup will taste even better! Add ginger to taste.