Japanese-style Chinese Cabbage, Bacon and Soy Milk Soup

Japanese-style Chinese Cabbage, Bacon and Soy Milk Soup

Stir-frying the Chinese cabbage makes it creamy and mild. This soy milk soup is mildly flavored with a hint of the fragrant sesame oil and the Japanese dashi broth and it's easy.

Ingredients: 2 servings

Chinese cabbage
large 3-4 leaves
Enoki mushrooms
100 g
about 35 g
Additive-free soy milk
1 cup - 200 ml
1 cup - 200 ml
Sesame oil
1 tablespoon
Dashi stock granules
about 1 teaspoon
Soy sauce
1 teaspoon
Sake (optional)
1 teaspoon
Salt and pepper
a small amount
Green onions or scallions
to taste


1. Chop up each ingredient as shown in the photo on the right.
2. 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.
3. Add 1 cup of water, the bacon, 1 teaspoon of dashi stock granules, 1 teaspoon of soy sauce, and optionally sake and simmer.
4. Simmer for a couple of minutes. Mix in 1 cup of soy milk. Season with salt to taste.
5. 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.
6. 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!