Creamy Milk Soup with Chinese Cabbage and Pork

• 100 grams Pork offcuts or belly
• 1/8 Chinese cabbage
• 1 piece Butter
• 300 ml Water
• 200 ml Milk
• 1 1/2 tsp Soup stock cube
• 1 1/2 - 2 tablespoons Miso
• 1 Salt and pepper

1. Cut the pork into easy to eat sized pieces.
2. Slice the cabbage stem into 4-5cm sticks, and roughly cut up the leaves.
3. Fry the pork in butter.
4. When the surface of the pork has whitened, add sliced cabbage stems and fry.
5. When the cabbage is coated in oil, add 300 ml of water and soup stock cube, and let it simmer.
6. When the cabbage has softened and the mixture has thickened, pour in 200 ml of milk.
7. Dissolve the miso and add that too.
8. Finally, adjust the taste with salt and pepper.
9. There you have it - a creamy milk soup with Chinese cabbage and pork.

belly, chinese cabbage, butter, water, milk, cube, salt

Taken from cookpad.com/us/recipes/157025-creamy-milk-soup-with-chinese-cabbage-and-pork (may not work)