Steps

1. Prepare 150g of Napa Cabbage and tear the outer leaves into bite-sized pieces by hand.
   🕒 00:27
2. Wash the torn Napa cabbage thoroughly and drain well.
   🕒 01:08
3. Place the drained Napa cabbage in a small pot.
   🕒 01:17
4. Add 300ml of Water, 2 tbsp of Cooking Sake (Rice Wine), 1 tbsp of Mirin (Sweet Rice Wine), 1 tbsp of Shiro Dashi (White Soy Sauce Base), and 2 pinches of Salt to the pot.
   🕒 01:55
5. Heat the pot over medium-low heat, stir gently, and bring to a boil.
   🕒 02:29
6. Once boiling, reduce the heat to low, cover with a lid, and simmer for 15 minutes. This draws out the flavor until the Napa cabbage becomes tender.
   🕒 02:51
7. Place 10g of Butter in a microwave-safe container and heat for 30 seconds to melt. If it's not fully melted, heat for additional short intervals until completely liquid.
   🕒 03:41
8. Add 10g of Flour to the melted butter in about 3 additions, whisking gradually to create a smooth paste (beurre manié). Ensure the flour is fully incorporated into the butter without lumps.
   🕒 03:54
9. Add a small amount of the simmered soup to the prepared beurre manié and whisk thoroughly to dissolve.
   🕒 04:58
10. Return the thinned beurre manié to the pot and bring to a simmer over low heat.
    🕒 05:14
11. Keep the pot over low heat, bring to a gentle simmer for about 1 minute to stabilize the thickness.
    🕒 05:19
12. Once the thickness is stable, turn off the heat temporarily, add 150g of Soy Milk, and mix well.
    🕒 05:42
13. Taste and adjust the saltiness. If it lacks flavor, add another pinch of Salt, mix well, and taste again.
    🕒 05:56
14. Gently reheat over low heat, stirring constantly until just before it boils.
    🕒 06:20
15. Once thoroughly heated, turn off the heat.
    🕒 06:36
16. Ladle into bowls and sprinkle with Parmesan Cheese, if desired.
    🕒 06:48