Peel the Chinese cabbage into strips and the potato and cut into pieces.

Put the butter in the saucepan and add the vegetables and potatoes.

Briefly sear and then fill up with vegetable stock. Let simmer for 20 minutes.

When the cooking time is up, the first thing to do is to fry the bacon (cut from the piece into strips) briefly in a pan. Then take out the bacon and put the miso paste in the fat and warm it up with a little cream (alternatively you can also use milk, for example). Stir the paste into the vegetables and stir the bacon too.

Finally stir in the rice vinegar and a pinch of butter. Serve very hot after everything has been mashed well. Place some sprouts as a garnish on the plate.