Vegetable Soup with Mizuna, Cabbage and Corn

INGREDIENTS:

• Mizuna(potherb mustard) 10 g (1/3 oz.)

• Napa cabbage (hakusai / bok choy / pak choi) 1 leaf

• Thick deep-fried tofu 1/4 sheet

• Japanese soup stock(liquid dashi) 400 ml (1-3/4 US cups)

• Del Monte Whole Kernel Corn 4 Tbsp

• Soy Sauce 1-1/2 tsp

• Salt a dash

STEPS:

1. Cut the mizuna into 2 cm (3/4 in.) lengths.

2. Cut the Napa cabbage and deep-fried tofu into bite-size rectangular strips.

3. Bring the soup stock to a boil in a pot, then add and cook (2).

4. Season with the soy sauce and salt, then add the corn and (1). Bring to a boil once more and serve in bowls.