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Miso Soup with Cabbage

Recipe Miso Soup with Cabbage


First:

Chop cabbage into a size easy to eat.

If you have leftover vegetables, you can use them to prepare a miso soup full of different vegetables. Chop them into a size easy to eat and add from those vegetables that require the longest cooking time in the pot.

Pour hot water over aburaage (deep-fried tofu) to remove excess oil. Cut aburaage into thin strips.


Second:
Heat dashi stock (basic stock) in pot over medium heat. When it brings to boil, add cabbage and aburaage. When cabbage softens, soften miso (soy bean paste) with some soup and add to the pot and turn off the heat.

Add finely chopped leek and briefly mix. Serve in cups.

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