白菜スープの作り方｜簡単ヘルシー！体がポカポカ温まるホッとする一杯！具沢山で食べ応えも抜群◎白菜とろとろ旨みたっぷり濃厚スープです！【白菜レシピ・スープレシピ・簡単レシピ】【料理研究家ゆかり】

tofu

🥗Healthier: edamame

💰Cheaper: cooked chickpeas

Edamame is a great plant-based protein alternative.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: homemade broth

Homemade broth can be made from scraps, reducing waste.

Cut the core off the napa cabbage and align the cut side to slice it into 3 cm wide pieces.

Slice the leafy part into 4 cm wide pieces.

Wash the chopped napa cabbage and pat dry with paper towels.

Trim the ends off the enoki mushrooms and cut them in half, separating the stems by hand.

Cut the pork belly into smaller pieces, about 4 equal parts if the slices are long.

Heat sesame oil in a frying pan over medium heat.

Add the pork belly to the pan, breaking it apart with chopsticks, and cook until 80-90% done.

Add the napa cabbage and enoki mushrooms to the pan and cover with a lid.

Steam for 3 minutes on low-medium heat.

After 3 minutes, stir the mixture and cover again, steaming for another 3 minutes.

Once done, stir again to combine everything well.

Add sugar, chicken soup stock, noodle soup base, minced garlic, and water to the pan, mixing well.

Bring the mixture to a boil over medium heat.

Once boiling, reduce to low heat, cover, and simmer for 5 minutes.

After 5 minutes, uncover and add the miso, dissolving it in the soup.

Stir well and simmer for an additional 3 minutes with the lid on.

Finally, drizzle sesame oil over the soup and mix lightly before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens