How to Make MISO SOUP | Mom's Recipes

miso paste

🥗Healthier: white miso

💰Cheaper: soybean paste

White miso is lower in sodium, while soybean paste can be more budget-friendly.

tofu

🥗Healthier: silken tofu

💰Cheaper: firm tofu

Silken tofu is lower in calories, while firm tofu is often less expensive.

Welcome to cooking with Shinichi. Today, I'm making miso soup with cabbage and onion.

Prepare the vegetables: wash the outer leaf of the cabbage and slice it into small pieces. Cut half of the onion into thin slices.

Turn on the heat and boil water in a pot. Add the sliced cabbage and onion to the boiling water.

Cook the vegetables until they are just soft, about 1-2 minutes, while keeping some texture.

Lower the heat and add half a stick of dashi to the pot. Stir to dissolve the dashi crystals into the soup.

In a ladle, add about 1 tablespoon of miso paste. Make sure the heat is off to avoid cooking the miso.

Fill the ladle with broth from the pot and dissolve the miso in the ladle to avoid clumping.

Once the miso is dissolved, pour it back into the pot and stir gently to combine.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens