Servings size: 2 pax

Cuisine Tags: Vegan, vegetables, mushroom, kelp soup stock

Ingredients:

• 250g chinese cabbage
• ½ chinese chive (garlic chives)
• 1 pack shirataki noodles (konjac noodles)
• ½ tofu
• 2 shiitake mushrooms
• ½ bag enoki mushroom

For soybean meat seasoning:

• 30g soybean meat (belly type) 
• 1 tbsp soy sauce
• ½ tbsp grated ginger
• 2 tbsp kelp soup stock
• 1 tbsp kudzu powder

For soup:

• ½ bag kelp soup stock
• 1 tsp Doubanjiang (bean sauce)
• 1 tbsp Gochujang (Korean hot pepper paste)
• 2 tbsp mirin
• 1 tsp soy sauce
• 2 tbsp miso paste
• 200ml water

Instructions:

1. Cut Chinese cabbage, garlic chives, tofu, shirataki noodles, shiitake mushrooms and enoki mushrooms. 
2. Soak the soybean meat in hot water for about 5 minutes. When it becomes soft, wash it with water a couple of times. Then, drain it in a colander and squeeze out the water lightly.
3. Mix all the soybean meat seasoning ingredients in a bowl and add soybean meat.
4. Heat 1 tablespoon of oil in a frying pan over medium heat and transfer soybean meat and sauce into the pan. Stir fry soybean meat until tender.
5. In a larger pot, add all the soup ingredients and mix well. 
6. Add Chinese cabbage, garlic chives, tofu, shirataki noodles, shiitake mushrooms and enoki mushrooms. Cook until Chinese cabbage is tender.
7. Transfer the soybean meat into the pot and boil them.

Pro Tips:

• If you can handle spicy foods, you can adjust the amount of Doubanjiang and Gochujang by adding the same amount of miso and mirin.

Recipe By: Certified Cooking School Lima Instructor, Masumi Kato

Related Product(s): 

Japanese Plant-based Soybean Meat (Belly Type)	Japanese Concentrated Kelp Soup Stock 60g

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