Cabbage Soup
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
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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.
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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.
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Once the vegetables begin to soften, season with soy sauce, salt, and pepper.
Cooking Basics
Garlic - thinly sliced
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.
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