Spicy Soy Milk Soup with Pork Offcuts and Chinese Cabbage
Spicy Soy Milk Soup with Pork Offcuts and Chinese Cabbage

Hello everybody, it is Drew, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, spicy soy milk soup with pork offcuts and chinese cabbage. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Spicy Soy Milk Soup with Pork Offcuts and Chinese Cabbage is one of the most well liked of recent trending foods on earth. It is simple, it’s fast, it tastes yummy. It’s appreciated by millions daily. Spicy Soy Milk Soup with Pork Offcuts and Chinese Cabbage is something that I’ve loved my whole life. They’re nice and they look fantastic.

To get started with this recipe, we must first prepare a few ingredients. You can cook spicy soy milk soup with pork offcuts and chinese cabbage using 11 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Spicy Soy Milk Soup with Pork Offcuts and Chinese Cabbage:
  1. Make ready 250 grams Pork offcuts
  2. Make ready 1/4 stalk Chinese cabbage
  3. Prepare 1/2 Onion
  4. Get 1/2 packages Shimeji mushrooms
  5. Get 1 Carrots (for garnish, so may be omitted)
  6. Prepare 1 tsp each Doubanjiang, grated ginger
  7. Take 300 ml ★Water
  8. Make ready 1 tbsp of each ★Sugar, soy sauce, sake, chicken soup stock granules
  9. Take 1 pinch ★Yuzu
  10. Get 200 ml Soy milk
  11. Take 1 Salt
Instructions to make Spicy Soy Milk Soup with Pork Offcuts and Chinese Cabbage:
  1. Thinly slice the onions, roughly chop the cabbage, separate the shimeji mushrooms, and cut the carrots into small pieces. Cut any large pieces of the pork into smaller pieces.
  2. Heat some vegetable oil in a frying pan and sauté the grated ginger and doubanjiang over low heat for 30 seconds.
  3. Add the ★ ingredients and bring to a boil over medium heat. Add the pork, carrots, onions, shimeji mushrooms, and the Chinese cabbage, cover with a lid, and steam for 4-5 minutes.
  4. Once the Chinese cabbage has steamed, give the ingredients another good mixing, place on the lid once more and simmer over low heat for another 8-10 minutes.
  5. Once simmered, add the soy milk and lightly warm. Season with salt to finish.
  6. Transfer to dishes and garnish as desired with parsley and black pepper.

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