Most of the cooking in this recipe is done in a microwave (besides when boiling the noodles). The soy milk based soup is simple to prepare and simply delicious.
The mild taste goes well with the natural umami of the vegetables.
This is a healthy soup that contains plenty of vegetables, and it is also a cold soup that can be enjoyed during the hot season.
Nutrition per Serving
- 1 serving Chinese noodles
- 1.41 oz Thinly sliced pork belly
- 1.76 oz Cabbage
- 1.41 oz Bean sprouts
- 0.35 oz Carrot
- 0.53 oz Kamaboko (Fish paste)
- 1 tsp Canned corn
- 0.25 tsp Chicken soup stock
- a little Pepper
- 0.63 cup Soy milk
- 0.21 cup Hot water
- 1 tsp Chicken soup stock
- 0.5 tsp Soy sauce
- 0.5 tsp Oyster sauce
- a little Grated garlic
- a little Grated ginger
To make the soup, add ingredients (B) in a microwavable container, mix well, add soy milk, mix further and place in a refrigerator.
Cut thin slices of pork into 2 inches~2.5 inch (5~6cm) pieces. Cut cabbage into bite size bits. Wash bean sprouts, cut carrots and kamaboko (fish cake) into strips. Drain the canned corn.
Place cabbage, bean sprouts and carrots in a microwavable container and arrange pork on top; sprinkle ingredients (A) over the top; sprinkle a little sesame oil; cover with plastic wrap or lid. Microwave at 600 W for 2 1/2 minutes. After heating, let contents cool naturally. Add kamaboko (fish cake) and corn, and mix lightly.
Boil the noodles as directed on the packaging. Rinse noodles well in cold water, place them in a bowl, and pour in the soup from step 1. Serve with ingredients from step 3 on the top of noodles and a drizzle of sesame oil.
- Before pouring the soup onto the noodles, mix soup well. Also, the soup is not very rich, so a drizzle of sesame oil at the end adds flavor.
- If you are making this dish for two people, microwave the ingredients for three and a half to four minutes. Contents should be mixed once during the microwave.
- You can use any kind of dried or steamed Chinese noodles you like.