- Cut the minced pork into bite-sized pieces. Separate the Chinese cabbage into core and leaves, and cut the core into 1cm wide pieces and the leaves into 3cm wide pieces.
Slice the onion. - Add sesame oil and ginger (from a tube) to a pan and heat over medium heat. Add the minced pork, Chinese cabbage core, and onion and stir fry for 3 to 4 minutes until soft.
Add the Chinese cabbage leaves and stir fry together. - Add [A] and simmer over medium heat for 3 to 4 minutes.
- Add the soy milk and miso, heat without bringing to a boil, and finish by adding salt and pepper to taste.
Sesame Soymilk Soup with Minced Pork & Chinese Cabbage
ingredients
300 ml
12o g Minced pork
1/8 ball (230g net) Chinese cabbage
1 tsp [A] Soy sauce
1/4 piece Onion
2 tsp Sesame oil
1/2 tsp Ginger (tube)
200 ml [A] Water
1 tbsp each [A] White sesame seeds / white ground sesame seeds
1 tsp [A] Chicken stock powder (granules)
1 tsp [A] Soy Sauce
1 tsp miso
Appropriate amount Salt and pepper
directions
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THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE