Recipe: Perfect My Father's Recipe for Spring Cabbage Miso Soup

My Father's Recipe for Spring Cabbage Miso Soup. Simple and savory homemade miso soup with dashi stock, detailed recipe instructions on how to cook different types of miso soup. This Cabbage Miso Soup recipe is a showcase soup for cabbage that adds miso for added complexity and nutritional value. Miso, a fermented soybean paste popular in both Japan and Korea, is full of trace minerals that might help strengthen the immune system and is also high in protein, crucial.

My Father's Recipe for Spring Cabbage Miso Soup I always use Shiro Miso, which is a white miso (less salty) than the Aka If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Miso soup is usually seen in Japanese restaurants as an opener to the meal, but in this version, we make it hearty enough to be the main dish. Onions, napa cabbage, and dried shiitake mushrooms are simmered with white miso, then ladled over thick udon noodles. You can have My Father's Recipe for Spring Cabbage Miso Soup using 6 ingredients and 4 steps. Here is how you achieve that.

Ingredients of My Father's Recipe for Spring Cabbage Miso Soup

  1. You need 1 of as much (to taste) Spring cabbage.
  2. You need 2 of to 3 teaspoons Dashi stock granules.
  3. You need 600 ml of Water.
  4. Prepare 2 tbsp of Miso.
  5. Prepare 1 of ● Margarine (or butter).
  6. You need 1 of ●Bonito flakes.

Reduce heat to low and dissolve miso paste in the Dashi. Add green onions and remove from heat. This soup is bursting with miso flavor and delivers the perfect amount of tofu and seaweed in each bite. And for veggie lovers like me, there's more than a full serving of greens in each bowl.

My Father's Recipe for Spring Cabbage Miso Soup instructions

  1. Put the water in a pan and turn on the heat. Chop the cabbage roughly, and wash..
  2. When the water comes to a boil, put in the cabbage and the dashi stock granules. Simmer the cabbage until it's reached your desired degree of doneness. I like mine very tender..
  3. When the cabbage is cooked, turn the heat off and dissolve the miso..
  4. Just before eating, add the ● ingredients to taste and eat the soup while it's piping hot. If you like spicy flavors, add ichimi or shichimi spice, or yuzu pepper..

I made this to go with lunch. Quick fried ahi poke on shredded cabbage along with miso soup. Miso Soup or Misoshiru (味噌汁) is a Japanese soup that can accompany a bowl of rice for any meal of the day, however, it's a Unless it's something I want very tender such as cabbage, I usually put leafy greens in at the very end to preserve their color. With a soothing and mild flavor, miso soup is light and "brothy", not the type of soup that is a meal on its own, so serve as an appetizer or with more substantial foods like vegetable tempura. Traditional miso soup recipes usually incorporate finely chopped spring onions and firm tofu — however, I recommend that you leave out the tofu to A: Miso soup is filled with vitamins, minerals and probiotics.