Miso Milk Flavored Chinese Cabbage Soup with Mochi

• 2 pieces Mochi cut into rectangles
• 3 leaves Chinese cabbage
• 1 Green onion or scallion
• 300 ml Milk
• 1 tbsp Miso
• 1 1/2 tbsp Soy sauce
• 1 dash Coarsely ground black pepper
• 1 optional Thin slivers of Chinese citrus (yuzu) peel

1. Finely shred the Chinese cabbage, and diagonally slice the green onions thinly.
2. Cut each mochi into 3 even pieces, and briefly pan fry in a heated pan with oil.
3. When the mochi is lightly browned, add the Step 1 vegetables, and stir-fry together.
4. When they become soft and wilted, add milk and simmer for a little while over medium-low heat.
5. When the mochi and vegetables become soft, dissolve the miso, and adjust the flavour with the soy sauce.
6. Serve in a bowl, sprinkle coarsely ground black pepper and salt, then it's done!
7. !

rectangles, cabbage, green onion, milk, soy sauce, ground black pepper, slivers

Taken from cookpad.com/us/recipes/149037-miso-milk-flavored-chinese-cabbage-soup-with-mochi (may not work)