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Home » Recipes » Easy Vegan Side Dishes

Published: Apr 11, 2024 by Jim Mee Sha · This post may contain affiliate links · 2 Comments

Cabbage Miso Soup

Jump to Recipe

This Japanese-inspired cabbage miso soup is heartwarming, cozy, and incredibly comforting. You only need a few simple ingredients and 30 minutes to make this soup!

A bowl of miso soup served with spoon with chopsticks, soy sauce and chopped green onion beside.

If you have yet to try making miso soup at home, you are missing out! This nourishing soup is simple to prepare yet tastes amazing. I love pairing mine with Japanese mains like baked teriyaki tofu and Japanese curry.

Jump to:
  • 💚Why you will love this recipe
  • 🥣What you will need
  • 📃Ingredients notes and substitutions
  • 🔪How to make
  • ✔Helpful tips
  • 🍚Serving suggestions
  • ❔Commonly asked questions
  • 🍁More cozy vegan recipes
  • 📖 Recipe

💚Why you will love this recipe

  • Flavorful, umami, and soul-soothing
  • A quick and easy one-pot recipe
  • Healthy, nourishing, and packed with veggies
  • Versatile and highly customizable!

🥣What you will need

Ingredients needed like cabbage, kombu, wakame, miso and tofu on a grey background.

📃Ingredients notes and substitutions

  • Kombu - An edible kelp that will be used to make the stock for miso soup.
  • Miso - I am using white miso from Fusion Select. Red or yellow miso will work, but they have a bolder and stronger flavor.
  • Cabbage - Feel free to use red cabbage or napa cabbage in place.
  • Tofu - I am using silken tofu, which is perfect for soups like this. However, you can opt for soft or firm tofu.
  • Wakame - This seaweed gives miso soup additional umami and savory flavor. Although optional, I highly recommend using it!

🔪How to make

Soaking kombu in a pot of water on a folded white checkered teacloth.

Bring water to a boil, then remove from heat. Place in kombu and soak for at least 15 minutes or up to an hour to make your dashi stock.

Soaking wakame in water in a ramekin.

In the meantime, rehydrate the wakame by soaking it in warm water for 5 minutes. Drain and set aside.

Cooked cabbage in dashi stock in a white Dutch oven.

Remove the kombu from the water. Bring kombu stock to a simmer, then add the cabbage. Cook for 10-15 minutes or until cabbage is tender.

A pot of miso soup in a white Dutch oven on a white folded teacloth.

Stir in miso, then add silken tofu along with rehydrated wakame. Reheat until the soup starts to simmer gently. Serve while warm.

✔Helpful tips

  • Cleaning kombu - Clean the kombu with a damp cloth instead of rinsing it with water. This will help preserve its umami flavor.
  • Do not boil miso - Ensure the soup does not boil after adding miso paste. Cooking at high temperatures will kill off the beneficial probiotics in it.
  • Dissolving miso beforehand - I recommend adding some warm dashi to the miso paste and stirring until it has dissolved completely before adding it to the pot.
  • Storing leftovers - Leftover cabbage miso soup can be refrigerated for 2-3 days. Reheat on the stove or in the microwave until warm. Take care not to let it boil.

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2 bowls of cabbage miso soup served with spoons with spoonful of miso paste, soy sauce and chopped green onion beside.

🍚Serving suggestions

This miso soup is incredibly versatile and can be served as an appetizer, side, or even main dish.

  • To garnish - Some of my favorites include toasted sesame seeds, chopped green onion, sriracha, or chili flakes for some heat.
  • Traditional Japanese meal - Serve with steamed short-grain rice and side dishes like vegan teriyaki chicken, wakame salad, and vegan tamagoyaki.
  • Noodles - You can add cooked noodles like udon and ramen to this soup. However, I love pairing it with Japanese noodle dishes like yakisoba or teriyaki soba noodles.
  • Sushi - Like my avocado maki or cucumber maki!

❔Commonly asked questions

Is miso paste vegan?

Most miso pastes on the market are naturally vegan and free from animal products. However, avoid dashi miso as it usually contains bonito flakes made from fish.

Is miso gluten-free?

Some miso are naturally gluten-free, but cross-contamination might occur during production. Some brands of miso might also include fermented grains like wheat. Hence, for those with celiac disease or who are intolerant to gluten, I highly recommend getting a miso paste that is certified gluten-free.

Which miso is best for miso soup?

The miso used in miso soup will ultimately depend on personal preference. White miso is preferred by most due to its milder and sweeter flavor profile.

However, you might prefer yellow or red miso if you love soup with a stronger and more complex flavor. Red miso is saltier and has a more intense flavor due to the longer fermentation period, while the taste of yellow miso is between white and red miso.

Where can I buy miso paste?

Miso paste is available in most groceries, usually in the international food aisle or Asian food section. It is also commonly sold in health food stores or Asian markets. You can also get it through an online retailer like Amazon.

Holding a bowl of miso soup with ceramic spoon, chopsticks, soy sauce and chopped green onion beside.

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📖 Recipe

A bowl of wakame miso soup served with spoon with chopsticks, chopped green onion and soy sauce beside.

Cabbage Miso Soup

Meesha
This Japanese-inspired cabbage miso soup is heartwarming, cozy, and incredibly comforting. You only need a few simple ingredients and 30 minutes to make this soup!
5 from 4 votes
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Total Time 30 minutes mins
Course Appetizer, Side Dish, Soup
Cuisine American, Japanese
Servings 4 servings
Calories 91 kcal

Ingredients
 
 

  • 5 cups water
  • 2 medium kombu pieces
  • ¼ cup dried wakame
  • 2 cups shredded cabbage
  • 4-5 tablespoons white miso *(see notes)
  • 1 block silken tofu cubed (about 12oz/350g)
Prevent your screen from going dark

Instructions
 

  • Clean kombu pieces by gently wiping them with a damp cloth.
    2 medium kombu pieces
  • Bring water to a boil, then remove from heat. Place in kombu and soak for at least 15 minutes, or up to an hour to make your dashi stock.
    5 cups water
  • In the meantime, rehydrate wakame by soaking it in some warm water for 5 minutes. Drain and set aside.
    ¼ cup dried wakame
  • Remove kombu from water. Bring kombu stock to a simmer, then add in cabbage. Cook for 10-15 minutes, or until cabbage are tender.
    2 cups shredded cabbage
  • In a bowl, add miso along with a few tablespoons of stock. Stir until miso paste has dissolved completely, and add it to the pot.
    4-5 tablespoons white miso
  • Next, add in silken tofu along with the rehydrated wakame. Reheat until the soup comes to a gentle simmer. Be careful not to boil it!
    1 block silken tofu
  • Garnish with toppings of choice, and it is ready to be served.

Notes

*Miso - Red or yellow miso will work, but they have a bolder and stronger flavor. Check the packaging and ingredient label to keep this recipe gluten-free or vegan. 
Storing - Leftover cabbage miso soup can be refrigerated for 2-3 days. Reheat on the stove or in the microwave until warm. Take care not to let it boil.

Save this recipe!

Email yourself a link to this page and come back later.

Also get a FREE high-protein vegan recipe eBook + weekly new recipes! Unsubscribe anytime.

Nutrition

Calories: 91kcalCarbohydrates: 9gProtein: 7gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 662mgPotassium: 253mgFiber: 2gSugar: 3gVitamin A: 50IUVitamin C: 13mgCalcium: 60mgIron: 1mg

Nutrition info calculated is just a rough estimate and is provided as a courtesy. Bear in mind that value will vary based on variables like specific brand or type of product used. To obtain the most accurate representation, it is highly recommended that you calculate it on your own with the actual amount and type of ingredient used.

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Comments

    5 from 4 votes (3 ratings without comment)

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    Recipe Rating




  1. Holly says

    January 17, 2022 at 8:34 am

    5 stars
    Great recipe! Love all the depth of flavors. People love when I make this along side broccoli and chicken chicken.
    What can I do with the Kombu after I take it out of the broth?
    I don’t want to waste it!

    Reply
    • Meesha says

      January 17, 2022 at 8:42 am

      Glad to hear that! I love making kombu salad using the hydrated kombu. To do so, simply slice it into thin strips, and follow the seasonings used in this recipe - https://www.myplantifulcooking.com/wakame-seaweed-salad/ . You might have to adjust seasonings to taste. Hope this helps!

      Reply
A headshot of Mee Sha leaning on a handrail.

Hi, nice to meet you! I am Mee Sha, a final-year dietetic student passionate about nutrition, cooking, and food. This blog was created to share my favorite plant-powered recipe!

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