![Cabbage Soup](/en/cookbook/assets/img/00000626.jpg)
Enjoy the umami flavor of dried shiitake mushrooms and pork.
20 minutes+
83kcal
0.6g
- Nutrition facts are for one serving.
- Time to rehydrate dried shiitake mushrooms is not included in the cooking time.
Ingredients(Servings: 4)
Directions
-
Separate the cabbage leaves from the core. Thinly slice the core and cut the leaves into 1 cm (1/2 in) widths. Slice the beef into 1 cm (1/2 in) widths. Soak and soften the shiitake mushrooms in 4 cups of water, (set aside the broth), and cut them into 1 cm (1/2 in) widths. Thinly slice the garlic.
-
Add some more water to the mushroom broth bringing it to 5 cups. Pour in a pot, mix with katsuo dashi, garlic, pork, cabbage and heat. As it boils scoop off the scum that forms on the surface.
-
Once the vegetables begin to soften, season with soy sauce, salt, and pepper.
Cooking Basics
Garlic - thinly sliced
![](/en/cookbook/basic/vegetables/img/garlic_im02.jpg)
![](/en/cookbook/basic/vegetables/img/garlic_im03.jpg)
![](/en/cookbook/basic/vegetables/img/garlic_im04.jpg)
Cut the garlic clove with the skin removed vertically in two. Then use the heel of the knife to remove the core and thinly slice.
Post your creation!
Kikkoman Global (@kikkoman_global)
is posting Kikkoman Recipes.
If you made this recipe, please post it with the hashtag #KikkomanLife
We love to see your creations on Instagram!