Spicy Soy Milk Soup with Pork Offcuts and Chinese Cabbage

• 250 grams Pork offcuts
• 1/4 stalk Chinese cabbage
• 1/2 Onion
• 1/2 packages Shimeji mushrooms
• 1 Carrots (for garnish, so may be omitted)
• 1 tsp each Doubanjiang, grated ginger
• 300 ml Water
• 1 tbsp of each Sugar, soy sauce, sake, chicken soup stock granules
• 1 pinch Yuzu
• 200 ml Soy milk
• 1 Salt

1. Thinly slice the onions, roughly chop the cabbage, separate the shimeji mushrooms, and cut the carrots into small pieces.
2. Cut any large pieces of the pork into smaller pieces.
3. Heat some vegetable oil in a frying pan and saute the grated ginger and doubanjiang over low heat for 30 seconds.
4. Add the ingredients and bring to a boil over medium heat.
5. Add the pork, carrots, onions, shimeji mushrooms, and the Chinese cabbage, cover with a lid, and steam for 4-5 minutes.
6. 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.
7. Once simmered, add the soy milk and lightly warm.
8. Season with salt to finish.
9. Transfer to dishes and garnish as desired with parsley and black pepper.

offcuts, stalk chinese cabbage, onion, mushrooms, carrots, doubanjiang, water, sugar, yuzu, milk, salt

Taken from cookpad.com/us/recipes/156716-spicy-soy-milk-soup-with-pork-offcuts-and-chinese-cabbage (may not work)