• Onion1/2 medium
• Carrot1/2 medium
• Potato2 medium
• Cabbage150g
• Wiener sausage4
• Shimeji mushroom1/3 package
• ★Butter2 tsp
• ★Water700ml
• ★Consommé cube2
• ★Soy sauce1 tsp
• ★Salta pinch
• ★Black peppera pinch
• ★Dried parsleya pinch

1. 1

   Peel 2 medium potatoes and 1/2 medium carrot, then cut them into thin matchstick pieces about 5mm wide.

2. 2

   Cut 1/2 medium onion and 4 wiener sausages into 2-3mm slices. Remove the base of 1/3 package shimeji mushrooms and separate into smaller pieces.

3. 3

   Rinse 150g cabbage and cut it into 2-3cm chunks.

4. 4

   Heat 2 tsp butter in a pot over low heat and lightly sauté the onion and wiener sausages.

5. 5

   Add the carrot, potato, and shimeji mushrooms, and lightly stir-fry everything together.

6. 6

   Add the cabbage and stir-fry lightly, then add 700ml water and 2 consommé cubes. Bring to a boil over high heat.

7. 7

   Once boiling, reduce heat to medium, skim off any scum, then cover and simmer over low heat until the vegetables are tender.

8. 8

   When the vegetables are tender, add the ★ seasonings to adjust the taste, then garnish with dried parsley to taste and serve.

Reduce the heat and finish with residual heat when the vegetables become tender to allow the flavors to blend well. You can customize the vegetables with bacon, Chinese cabbage, or other ingredients of your choice.

• Calories180 kcal
• Protein8 g
• Fat8 g
• Carbs18 g
• Sodium1.5 g