Creamy Milk Soup with Chinese Cabbage and Pork
Creamy Milk Soup with Chinese Cabbage and Pork

Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, creamy milk soup with chinese cabbage and pork. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Creamy Milk Soup with Chinese Cabbage and Pork is one of the most popular of current trending meals in the world. It’s easy, it is quick, it tastes yummy. It is appreciated by millions daily. Creamy Milk Soup with Chinese Cabbage and Pork is something which I have loved my entire life. They are fine and they look wonderful.

This recipe is perfect for work lunches or a mid week dinner with the added bonus of being very cheap, highly nutritious and low in carbs. In a large skillet over medium-high heat, brown pork in oil on all sides; drain. Fresh carrots and cabbage add both fresh and sweet flavors to this soup and of course cream makes it buttery irresistible.

To begin with this particular recipe, we must prepare a few ingredients. You can have creamy milk soup with chinese cabbage and pork using 8 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Creamy Milk Soup with Chinese Cabbage and Pork:
  1. Take 100 grams Pork offcuts or belly
  2. Make ready 1/8 Chinese cabbage
  3. Get 1 piece Butter
  4. Get 300 ml Water
  5. Prepare 200 ml Milk
  6. Prepare 1 1/2 tsp Soup stock cube
  7. Get 1 1/2 - 2 tablespoons Miso
  8. Make ready 1 Salt and pepper

Since we use the leftover pork chops we nix any ham or pork in this soup and use smoked paprika to give it a bit more of that smokey flavor. We make our soup nice and creamy by blending cauliflower and potatoes with a little bit of whole milk. You can add whatever veggies you want or have on hand. Today we had sliced up carrots, celery and onions.

Steps to make Creamy Milk Soup with Chinese Cabbage and Pork:
  1. Cut the pork into easy to eat sized pieces. Slice the cabbage stem into 4-5cm sticks, and roughly cut up the leaves. Fry the pork in butter.
  2. When the surface of the pork has whitened, add sliced cabbage stems and fry. When the cabbage is coated in oil, add 300 ml of water and soup stock cube, and let it simmer.
  3. When the cabbage has softened and the mixture has thickened, pour in 200 ml of milk. Dissolve the miso and add that too. Finally, adjust the taste with salt and pepper.
  4. There you have it - a creamy milk soup with Chinese cabbage and pork.

Then go right ahead and swap out that pork for some skinless boneless chicken thighs. I won't judge, because I may well do that myself next time. This will be as delicious with chicken as it is with pork. In a large Dutch oven, combine the broth, celery, cabbage, onion and carrot; bring to a boil. Meanwhile, melt butter in a small saucepan.

So that is going to wrap this up for this exceptional food creamy milk soup with chinese cabbage and pork recipe. Thank you very much for your time. I am confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!