<MISO CREAM SOUP/ 味噌豆乳スープ>
<Prep time> 1 mins
<Cook time> 4 mins
1 ½ cups of chopped Chinese cabbage
½ cup of chopped mushroom
40 g of bacon
3 tbsp of canned corn
2 cups of soymilk
1 tsp of soy sauce
1 tbsp of butter
parmesan cheese ( generous amount please! haha)
Any kind of shredded cheese
1; Separate the leaf part and stem part of Chinese cabbage.
Chop stem part into small pieces. For leaf part, chop into big bite size.
Cut bacon into bite size.
2; In a pot, add butter followed by Chinese cabbage, mushroom and bacon. Sautee them over high heat for 1min . When the vegetables are sweat, pop the lid, reduce the heat to medium and cook it for another 2-3 mins. Pore 2 cups of soymilk and canned corn. Just before it comes to a boil, off the heat. Dissolve 1 tbsp of miso paste and add 1 tsp of soy sauce. Adjust the taste with salt.
3; Serve it on your bowl and sprinkle black pepper and generous amount 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 any liquid, try to steam the vegetables to amp up more flavor.
<Recommended side dish>
Store it in a air-tight container in the fridge for 4days.