Miso Soup with Napa Cabbage Recipe

Japanese · Soup · 25 min total

A comforting and light Japanese-style miso soup featuring tender napa cabbage and silken tofu in a savory dashi broth.

Ingredients

• 4 cups dashi (kombu or bonito based)
• 3 tablespoons white miso paste
• 2 cups napa cabbage, chopped into 1-inch pieces
• 1/2 cup silken tofu, cubed
• 1 green onion, thinly sliced
• 1 teaspoon soy sauce (optional)

Instructions

1. In a medium pot, bring dashi to a gentle simmer over medium heat.
2. Add napa cabbage and cook for 3-4 minutes until tender.
3. Reduce heat to low. Place miso paste in a small ladle, submerge in broth, and whisk until dissolved. Do not boil after adding miso.
4. Add tofu cubes and gently warm through for 1-2 minutes.
5. Stir in soy sauce if using. Serve hot, garnished with green onion.

Tips

• For a vegan version, use kombu dashi and ensure miso is vegan.
• Adjust miso amount to taste; start with less and add more.
• Store leftovers in the fridge for up to 2 days; reheat gently without boiling.

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