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Home / Simple Way to Prepare Award-winning Miso Milk Flavored Chinese Cabbage Soup with Mochi

Simple Way to Prepare Award-winning Miso Milk Flavored Chinese Cabbage Soup with Mochi

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Miso Milk Flavored Chinese Cabbage Soup with Mochi

Before you jump to Miso Milk Flavored Chinese Cabbage Soup with Mochi recipe, you may want to read this short interesting healthy tips about Wholesome Energy Snacks.

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If you are not sensitive to nuts, try eating some almonds! Almonds provide a multitude of health benefits and are an excellent choice when you need a shot of energy. These nuts possess quite a lot of vitamins E, B2, and manganese. Tryptophan, an enzyme also contained in turkey which induces drowsiness, is available in almonds. In the case of almonds, however, they wont make you really miss a nap. Alternatively they will merely help your muscles and digestive system relax while also helping you feel less stressed out. Your emotional level is often lifted by simply eating almonds.

You do not have to look far to find a wide selection of healthy snacks that can be easily prepared. Being healthy and balanced doesnt need to be a battle-if you let it, it can be quite uncomplicated.

We hope you got benefit from reading it, now let's go back to miso milk flavored chinese cabbage soup with mochi recipe. To cook miso milk flavored chinese cabbage soup with mochi you need 8 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to prepare Miso Milk Flavored Chinese Cabbage Soup with Mochi:

  1. You need 2 of pieces Mochi cut into rectangles.
  2. You need 3 of leaves Chinese cabbage.
  3. You need 1 of Green onion or scallion.
  4. You need 300 ml of Milk.
  5. Use 1 tbsp of Miso.
  6. Provide 1 1/2 tbsp of Soy sauce.
  7. Prepare 1 dash of Coarsely ground black pepper.
  8. Take 1 of optional Thin slivers of Chinese citrus (yuzu) peel.

Steps to make Miso Milk Flavored Chinese Cabbage Soup with Mochi:

  1. Finely shred the Chinese cabbage, and diagonally slice the green onions thinly..
  2. Cut each mochi into 3 even pieces, and briefly pan fry in a heated pan with oil..
  3. When the mochi is lightly browned, add the Step 1 vegetables, and stir-fry together. When they become soft and wilted, add milk and simmer for a little while over medium-low heat..
  4. When the mochi and vegetables become soft, dissolve the miso, and adjust the flavour with the soy sauce. Serve in a bowl, sprinkle coarsely ground black pepper and salt, then it's done!!.

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