Wakame Miso Soup with Cabbage

If you have yet to try making your own miso soup yet, you are definitely missing out! It is surprisingly easy to make your own at home, and it is ready in almost no time. Plus, you can easily customize, swap or add-in whatever ingredients that you like.

💚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!

🍜Types of miso 

Here are the 3 most common types of miso found in your local grocery. Although they are all made with the same base ingredients - fermented soybeans, grains, salt, and koji culture, their taste is quite distinct. This is due to the variation in the amount of culture used and the fermentation period. 

White miso - This miso is made from 40% soybeans and 60% barley or other grains. Due to its shorter fermentation time (around 1-2 weeks) and lower salt content, it has the mildest flavor and is less pungent. White miso also has a slightly sweet taste due to its higher carbohydrate content. 

Yellow miso - Is made through the same process as white miso but is fermented for longer. It also has a higher salt content when compared to the white ones. 

Red miso - is made from 70% soybeans and 30% rice or other grains. It has the longest fermentation period, hence is saltier and more pungent in flavor. 

I recommend using white or yellow miso to make this vegan miso ramen, but red miso can also be used. However, you might need less of it as it is saltier. 

🥣What you will need

📃Ingredients notes and substitutions

• Miso - As stated above, you can use any miso, whether white, red, or yellow. I am using white miso here. For more info regarding types of miso paste, I recommend reading the section "types of miso paste" above.
• 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.
• Gluten-free - Miso paste is oftentimes gluten-free, but you can always read through the ingredient label to be sure!
• Vegan - Fortunately, most miso pastes are naturally vegan and are only made from plant-based ingredients. However, avoid dashi miso as it contains dry bonito flakes made from fish.

🔪How to make

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.

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

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

Turn off the heat and add in miso paste, a tablespoon at a time. Stir until the miso has dissolved completely.

Next, add silken tofu along with the rehydrated wakame. You can serve it right away or heat the soup on low until it starts to simmer. Do not boil your soup after adding miso in!

✔Helpful tips

• Gently clean the kombu with a damp cloth instead of rinsing it with water. This will help preserve its umami flavor.
• If you have extra time, let your kombu soak longer, for up to an hour. The longer you soak your seaweed, the more flavorsome your broth will be.
• Always turn off the heat before adding miso paste, and never boil your cabbage miso soup. Cooking at high temperatures will kill off the beneficial probiotics in it.
• Soak wakame in hot water instead of adding it directly to your soup. This will remove some of its natural saltiness and prevent your wakame miso soup from becoming too salty.
• If your miso paste is on the drier side, you could mix it with some warmed dashi before adding the mixture to the pot. This helps the miso dissolves better.
• Leftover wakame miso soup can be refrigerated for 2-3 days. Be careful not to let it boil when reheating.

✨Variations/add-ins

Veggies - Onion, carrot, napa cabbage, daikon radish, and Chinese greens like bok choy or choy sum, edamame

Mushrooms - You can use mushrooms of any kind! Some popular varieties include enoki, button mushrooms, shiitake, and shimeji.

Tofu puffs or yuba (dried tofu skin) - Add them in along with silken tofu and wakame.

Cooked or fresh noodles - include Udon, soba, ramen, or wheat noodles. You might have to double the ingredients for your Japanese cabbage miso soup.

Toppings - Toasted sesame seeds, chopped scallions, and small sheets of nori are wonderful additions that provide extra texture and flavor to your soup.

🍚Serving suggestions

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

• For a traditional Japanese meal - serve with steamed rice and side dishes like vegan teriyaki chicken, wakame salad, and vegan tamagoyaki.
• Hearty noodle dishes - Teriyaki soba noodles, Gochujang pasta, vegan Japchae
• Sushi rolls or onigiri
• Your favorite kind of toasted bread
• Simply have your cabbage miso soup on its own as a light lunch or dinner!

❔Commonly asked questions

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