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Updated: Mar 5, 2022



<Yield> 4 serving

<Prep time> 10mins

<Cook time> 30 mins


3 cups, chopped (400g) chinese cabbage

1 cup, chopped (130g) carrot

1 cup , chopped (100g) onion

4 cloves garic

2 tbsp, minced (20g) ginger

4 shiitake mushrooms

½ cup , dried lentil

2 tbsp dried shrimp

1 tbsp shio koji/ ½ tsp salt

¼ tsp chinese 5 spices

½ tsp dried basil

½ tbsp soup stock powder ( Any kind is ok)

1 cup water

2 cups tomato juice

½ tsp Soy sauce (optional)

black pepper


1; Thinly slice shiitake mushrooms. Chop onion, carrot and chinese cabbage into small bite size pieces. Mince ginger and garlic. Rinse lentil beans and set it aside.

2; Heat oil in a big pot. Add ginger and garlic. Let it infuse the aroma 2-3mins over mid heat. Add onion, carrot, chinese cabbage and shiitake mushroom. Season with shiokoji (or salt), continue to cook on low for 10mins with the cover on. Chinese 5 spices and dried basil. Cook it for 1-2mins.

3; Add water, tomato juice , soup stock powder , lentil beans and dried shrimp. Once it’s boiling, lower the heat and simmer it for 15 mins with the lid on.

4; Adjust the taste with soy sauce if it’s needed. Serve it in the bowl and enjoy!

<Miwa’s tips> ※Watch more on YouTube!

1; Use any spices you have on hand.

2; Dried shrimp is important but not MUST-HAVE, so feel free to omit it if you don’t have an access to it.

<Storage time>

Keep them in an air-tight container in the fridge for 5 days.

2022/2/12 MIWA

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