Creamy Milk Soup with Chinese Cabbage and Pork

Creamy Milk Soup with Chinese Cabbage and Pork

This is a gentle milk soup with lots of umami from simmered Chinese cabbage.

Ingredients: 2 servings

Pork offcuts or belly
100 g
Chinese cabbage
1 piece
300 ml
200 ml
Soup stock cube
1.5 teaspoons
1 1/2 - 2 tablespoons
Salt and pepper
to taste


1. Cut the pork into easy to eat sized pieces. Slice the cabbage stem into 4-5cm sticks, and roughly cut up the leaves. Fry the pork in butter.
2. When the surface of the pork has whitened, add sliced cabbage stems and fry. When the cabbage is coated in oil, add 300 ml of water and soup stock cube, and let it simmer.
3. When the cabbage has softened and the mixture has thickened, pour in 200 ml of milk. Dissolve the miso and add that too. Finally, adjust the taste with salt and pepper.
4. There you have it - a creamy milk soup with Chinese cabbage and pork.

Story Behind this Recipe

I never used to add miso to milk soup, but when I tried adding it, it was really tasty, so I use it in most of my recipes now.