Ingredients
3 leaves Chinese cabbage
200 ml Water
1 tsp Dashi stock
2 tbsp Ground sesame seeds
Method
Sources
📖
Recipe1M+
dataset
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Premium dried kelp — foundation of Japanese dashi and umami
Tea bag-style dashi — steep in hot water for instant Japanese stock
Smoked, fermented, dried tuna shavings — second pillar of dashi
Concentrated umami — rehydrate for stir-fries, dashi, braises
Korean anchovy stock powder — instant base for jjigae, guk, noodles
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Premium dried kelp — foundation of Japanese dashi and umami
Tea bag-style dashi — steep in hot water for instant Japanese stock
Smoked, fermented, dried tuna shavings — second pillar of dashi
Concentrated umami — rehydrate for stir-fries, dashi, braises
Korean anchovy stock powder — instant base for jjigae, guk, noodles
You're reading one of recipes available free. Full library with Gastronome.
chop up the chinese cabbage into 1-cm thick pieces. separate the stalk from the leaf. put the chinese cabbage stalks, the water, and dashi stock into a pot. when the soup comes to a boil, turn the heat down and simmer for 1-2 minutes. add the chinese cabbage leaves, soy milk, and mentsuyu. when the soup starts to boil, turn the heat off. mix in the sesame to finish. to thicken the soup, dissolve 1 teaspoon of katakuriko in the same amount of water and mix into the soup. heat it up and mix to thicken the soup. it'll resemble a stew with the starch mixed in.