How to Prepare Speedy Creamy Milk Soup with Chinese Cabbage and Pork
Hey everyone, it's Louise, welcome to our recipe page. Today, I'm gonna show you how to prepare a special dish, Recipe of Speedy Creamy Milk Soup with Chinese Cabbage and Pork. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from Creamy Milk Soup with Chinese Cabbage and Pork, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Creamy Milk Soup with Chinese Cabbage and Pork delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Creamy Milk Soup with Chinese Cabbage and Pork is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook Creamy Milk Soup with Chinese Cabbage and Pork using 8 ingredients and 4 steps. Here is how you cook that.
I never used to add miso to milk soup, but when I tried adding it, it was really tasty, so I use it in most of my recipes now.
Miso goes well with dairy products, so if you add it as a hidden ingredient, it will bring out the richness and umami. Recipe by Mugitarou
Ingredients and spices that need to be Prepare to make 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
Steps to make Creamy Milk Soup with Chinese Cabbage and Pork
- Cut the pork into easy to eat sized pieces. Slice the cabbage stem into 4-5cm sticks, and roughly cut up the leaves. Fry the pork in butter.
- When the surface of the pork has whitened, add sliced cabbage stems and fry. When the cabbage is coated in oil, add 300 ml of water and soup stock cube, and let it simmer.
- When the cabbage has softened and the mixture has thickened, pour in 200 ml of milk. Dissolve the miso and add that too. Finally, adjust the taste with salt and pepper.
- There you have it - a creamy milk soup with Chinese cabbage and pork.
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