Mochimugi and Soybean Soy Milk Soup
Packed with isoflavones and dietary fiber, this hearty soup is easy to make with ingredients you have in the fridge.
Ingredients
| ≪Ingredients≫ | Serves 4 |
| Boiled mochimugi (pearled) | 20ｇ |
| Bok choy | 200ｇ |
| Carrot | 40ｇ |
| Canned boiled soybeans | 100ｇ |
| Unsweetened soy milk | 300ｇ |
| Water | 500ｇ |
| Chicken stock granules | 10ｇ |
| Salt | as needed |
| Black pepper | as needed |
| Potato starch (for slurry) | 20ｇ |
Instructions
-
Boil the mochimugi (pearled) for 20 minutes. Cut the bok choy into bite-sized pieces, slice the carrot thinly, and drain the canned soybeans.
-
Bring the water to a boil in a pot. Add the carrot first, then the bok choy. Once the carrot softens, add the boiled mochimugi and soybeans. Reduce the heat and add the chicken stock granules.
-
Add the soy milk, bring to a gentle boil, and season with salt and black pepper.
-
Remove from heat. Gradually stir in the potato starch slurry while mixing. Return to low heat and thicken the soup to desired consistency.
You can substitute bok choy with Chinese cabbage or spinach.
Adding bacon or sausage also makes it delicious.
