Soy Milk Soup with Lots of Chinese Cabbage

• 300 grams Chinese cabbage
• 3 Wiener sausage (or bacon)
• 1/2 bag Shimeji mushrooms
• 1/3 Broccoli
• 1 tbsp Corn kernels
• 1 tsp Chicken soup stock granules
• 50 ml Water
• 300 ml Soy milk
• 1 Salt and pepper
• 1/2 tbsp plus Grated cheese (optional)

1. Chop up the Chinese cabbage and Wiener sausages into bite-sizes.
2. Shred the shimeji mushrooms into small bunches.
3. I used parboiled broccoli.
4. Heat water, chicken stock and all ingredients in a covered pot.
5. You only need a modest amount of water since the vegetables will give out lots of water.
6. When the moisture has come out of the Chinese cabbage and it has softened, add soy milk, corn and broccoli.
7. Heat the soup making sure it doesn't boil.
8. Season with salt and pepper.
9. (Add some grated cheese if you'd like.)
10. Turn off the heat just before it begins to boil, and enjoy.
11. You could also add the broccoli at this point.

chinese cabbage, sausage, mushrooms, broccoli, kernels, chicken soup stock granules, water, milk, salt, cheese

Taken from cookpad.com/us/recipes/158841-soy-milk-soup-with-lots-of-chinese-cabbage (may not work)