Miso Soup with Tofu and Napa Cabbage
Soups • Pan-Asian
Description
Miso soup is a very simple dish that has become a symbol of Japan just as much as sushi. Just add water, stir, and mix — that's the entire recipe in a nutshell. According to Japanese etiquette, soup made from fermented soybean paste is not served separately before the main courses; instead, it's sipped throughout the meal to cleanse the palate and restore appetite. Therefore, its accompaniments are minimalist: cubes of tofu, seaweed, or herbs. You won't find mushrooms, chicken, or shrimp in your bowl of soup — all these additional ingredients have clung to the traditional recipe like barnacles to the hull of a ship as the soup made its way to overseas Japanese restaurants.
Ingredients
- Chicken Broth 25 fl oz
- Ginger 0 oz
- Garlic 2 cloves
- Mild Chili Spice 1 piece
- Napa Cabbage ½ pieces
- Carrot 1 piece
- Miso Paste 2 spoons
- Soy Sauce to taste
- Tofu 5 oz
Step-by-Step Guide
Step 1
Thinly slice the ginger and garlic, and finely chop the chili.
Step 2
Add the vegetables to the boiling broth, cover with a lid, and cook for 5 minutes.
Step 3
Add the shredded cabbage and julienned carrots, and cook for another 4–5 minutes covered, until the cabbage wilts.
Step 4
Stir in the miso paste and a generous amount of soy sauce.
Step 5
Add the diced tofu (about 5 mm) and let the soup sit for a while before serving.
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