Updated: Feb 14
<MISO CREAM SOUP/ 味噌豆乳スープ>
＜Yield> 2 servings
<Prep time> 1 minute
<Cook time> 4 minutes
1½ cups Chinese cabbage, chopped
½ cup mushrooms, chopped
3 tablespoons canned corn
2 cups soy milk
1 tablespoon butter
1 teaspoon Soy sauce
parmesan cheese (generous amount please! haha)
Any kind of shredded cheese
1. Separate the leaf part from the stem part of the Chinese cabbage. Chop the stem part into small pieces. For leaf part, chop into big bite sized pieces. Cut the bacon into bite sized pieces.
2. In a pot add in the butter followed by Chinese cabbage, mushrooms and bacon. Sauté them over high heat for 1 minute. When the vegetables start to sweat, pop on a lid then reduce the heat to medium and cook for another 2-3 minutes. Pour in the soy milk and add in the canned corn. Just before it comes to a boil, remove from heat. Dissolve miso paste into the soup and season with soy sauce. Adjust the taste with salt.
3. Transfer to serving bowls and sprinkle with black pepper and add in generous amounts of parmesan cheese.
<Miwa’s tips>※watch more on video.
・Red miso is not suitable in this recipe.
・You can use any milk.
・Before you add in any liquid, try to steam the vegetables to amp up the flavor.
<Recommended side dish>
Store in an air-tight container in the fridge for up to 4 days.
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