Cabbage Miso Soup
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!
Servings: 4 servings
Calories: 91kcal
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)
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.
Nutrition
Calories: 91kcal | Carbohydrates: 9g | Protein: 7g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 662mg | Potassium: 253mg | Fiber: 2g | Sugar: 3g | Vitamin A: 50IU | Vitamin C: 13mg | Calcium: 60mg | Iron: 1mg
