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
Cut the mizuna into 2 cm (3/4 in.) lengths.
Cut the Napa cabbage and deep-fried tofu into bite-size rectangular strips.
Bring the soup stock to a boil in a pot, then add and cook (2).
Season with the soy sauce and salt, then add the corn and (1). Bring to a boil once more and serve in bowls.