Japanese-style Chinese Cabbage, Bacon and Soy Milk Soup

• 1 large 3-4 leaves Chinese cabbage
• 100 grams Enoki mushrooms
• 35 grams Bacon
• 200 ml Additive-free soy milk
• 200 ml Water
• 1 tbsp Sesame oil
• 1 tsp Dashi stock granules
• 1 tsp Soy sauce
• 1 tsp Sake (optional)
• 1 dash Salt and pepper
• 1 Green onions or scallions

1. Chop up each ingredient as shown in the photo on the right.
2. Heat 1 tablespoon of sesame oil in a frying pan, and stir-fry the Chinese cabbage and enoki mushrooms.
3. The Chinese cabbage become creamy and mild when stir-fried well.
4. Add 1 cup of water, the bacon, 1 teaspoon of dashi stock granules, 1 teaspoon of soy sauce, and optionally sake and simmer.
5. Simmer for a couple of minutes.
6. Mix in 1 cup of soy milk.
7. Season with salt to taste.
8. Taste and adjust the flavor by gradually adding a little salt or soy sauce or mentsuyu.
9. The soy milk will separate if you bring it to a boil, so be careful.
10. Serve in bowls and garnish with green onions and pepper.
11. The green onions and pepper are a must.

cabbage, enoki mushrooms, bacon, soy milk, water, sesame oil, granules, soy sauce, salt, green onions

Taken from cookpad.com/us/recipes/151274-japanese-style-chinese-cabbage-bacon-and-soy-milk-soup (may not work)