Monday, March 14, 2011

Fresh Mushroom and Cabbage Soup Recipe


1 tablespoon vegetable oil
1/2 cup sliced button mushrooms
1 cup sliced Chinese cabbage
3 cups meat stock
1 tablespoon soy sauce
2 packs 7 grams AJINOMOTO GINISA All Purpose Seasoning Mix
1/4 teaspoon AJI-NO-MOTO® Umami Seasoning
1 cup soaked sotanghon
Cooking Procedure:
  1. Heat vegetable oil in a saucepan. Stir-fry mushroom until soft. Add cabbage and stir-fry for 1 minute.
  2. Pour in meat stock and soy sauce. Bring to boil until cabbage is soft.
  3. Sprinkle AJINOMOTO GINISA All Purpose Seasoning Mix and AJI-NO-MOTO® Umami Seasoning.
  4. Add soaked sotanghon and let it simmer for 2 minutes. Serve hot.
Makes 4 servings.

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