Steps

1. Cut off the core from Napa Cabbage (300g) and chop into bite-sized pieces, about 1-1.5cm wide.
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2. Rinse the chopped Napa Cabbage under water.
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3. Place the Napa Cabbage in a frying pan or pot, add Salt (1/4 tsp), and mix to coat evenly.
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4. Trim the base from Enoki Mushrooms (1 bag, 200g) and cut into 1-1.5cm pieces.
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5. Loosen the stems of the cut Enoki Mushrooms with your hands and place them on top of the Napa Cabbage.
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6. Drizzle Cooking Sake (Rice Wine) (2 tbsp) over the Napa Cabbage and Enoki Mushrooms. Cover and cook over medium-high heat for 4 minutes.
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7. Once wilted and the cabbage has released some moisture, reduce heat to medium-low.
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8. Add Chicken Bouillon Powder (1 tsp), Grated Garlic (1 tsp), Grated Ginger (1 tsp), and Sesame Oil (2 tsp). Mix everything together.
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9. Cover and cook for another 4 minutes, stirring once halfway through, until the cabbage has fully released its moisture (total cooking time 8 minutes).
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10. When the Napa Cabbage is tender and has released plenty of liquid, add Unsweetened Soy Milk (200ml). (Key Tip! If you're not a fan of the unsweetened soy milk flavor, you can substitute with sweetened soy milk, regular milk, or low-fat milk. To prevent curdling, always heat milk and soy milk over low heat from this point on.)
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11. Dissolve Miso Paste (2 tsp) and add Ground Sesame Seeds (1 tbsp). Give it a quick stir.
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12. Cover again and heat for 2-3 minutes until everything is warmed through.
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13. Once heated, transfer to serving bowls.
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14. Sprinkle with chopped Scallions and top with Shredded Chili Peppers if desired.
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