//]]> Simple Way to Prepare Award-winning Spicy Soy Milk Soup with Pork Offcuts and Chinese Cabbage | Make Your Favorite Restaurant Dishes At Home!

17/09/2020 15:37

Simple Way to Prepare Award-winning Spicy Soy Milk Soup with Pork Offcuts and Chinese Cabbage

by Ophelia Morgan

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

Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, spicy soy milk soup with pork offcuts and chinese cabbage. It is one of my favorites. This time, I am going to make it a bit unique. This will be really 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’s enjoyed by millions daily. It’s easy, it is quick, it tastes yummy. They’re nice and they look wonderful. Spicy Soy Milk Soup with Pork Offcuts and Chinese Cabbage is something which I have loved my whole life.

To begin with this particular recipe, we must prepare a few ingredients. You can have spicy soy milk soup with pork offcuts and chinese cabbage using 11 ingredients and 6 steps. Here is how you can achieve that.

 

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The ingredients needed to make Spicy Soy Milk Soup with Pork Offcuts and Chinese Cabbage:
  1. Make ready 250 grams Pork offcuts
  2. Take 1/4 stalk Chinese cabbage
  3. Make ready 1/2 Onion
  4. Take 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. Get 1 tbsp of each ★Sugar, soy sauce, sake, chicken soup stock granules
  9. Get 1 pinch ★Yuzu
  10. Take 200 ml Soy milk
  11. Prepare 1 Salt


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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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