Warming Sesame Soy Milk Soup with Chinese Cabbage

• 3 leaves Chinese cabbage
• 200 ml Water
• 200 ml Soy milk
• 50 ml Mentsuyu (3x concentrate)
• 1 tsp Dashi stock
• 2 tbsp Ground sesame seeds

1. Chop up the Chinese cabbage into 1-cm thick pieces.
2. Separate the stalk from the leaf.
3. Put the Chinese cabbage stalks, the water, and dashi stock into a pot.
4. When the soup comes to a boil, turn the heat down and simmer for 1-2 minutes.
5. Add the Chinese cabbage leaves, soy milk, and mentsuyu.
6. When the soup starts to boil, turn the heat off.
7. Mix in the sesame to finish.
8. To thicken the soup, dissolve 1 teaspoon of katakuriko in the same amount of water and mix into the soup.
9. Heat it up and mix to thicken the soup.
10. It'll resemble a stew with the starch mixed in.

cabbage, water, milk, stock, ground sesame seeds

Taken from cookpad.com/us/recipes/150459-warming-sesame-soy-milk-soup-with-chinese-cabbage (may not work)