Chinese cabbage and bacon milk miso soup

 

Ingredients (Serves 2)

1/8 head of Chinese cabbage

2 slices of bacon (4 slices if using half bacon)

1 piece of ginger

10g butter

300ml milk

(A) 200ml water

(A) 1/4 teaspoon salt

1 tablespoon miso

Coarsely ground black pepper, to taste

Directions

1) Cut the Chinese cabbage and bacon into 1cm pieces. Julienne the ginger.

2) Heat the butter in a pot over medium heat and add the bacon and ginger.

3) Heat slowly until the bacon has shrunk, then add the Chinese cabbage and stir-fry. Once it has softened, add (A) and bring to a boil. Cover and simmer over low heat for 10 minutes.

4) Add the milk and heat, but do not boil, until the miso has dissolved. Transfer to a serving dish and sprinkle with coarsely ground black pepper.