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Cabbage and Tomato Miso Soup

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Prep: 3 minutes
Cook: 5 minutes
Total: 8 minutes
Servings: 4
Author: Juri Austin
Easy cabbage miso soup made with just 4 ingredients—no dashi needed! Light, flavorful, and perfect for a quick meal.
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Cabbage and tomato miso soup served in a bowl.

Equipment

  • Medium saucepan

Ingredients
  

  • ⅛ head Cabbage
  • 1 Tomato
  • ½ Onion,
  • 3 cups Water
  • 2 Tbsp Miso Paste

Instructions
 

  1. Prep the Ingredients: Chop cabbage, tomato, and onion into bite-sized pieces.
  2. Simmer the Vegetables: In a medium saucepan, add the cabbage, tomato, onion, and water. Bring to a boil over medium heat, then reduce the heat and simmer for about 5 minutes, or until the vegetables are tender.
  3. Add the Miso Paste: Turn off the heat. Add the miso paste and stir gently until fully dissolved.
  4. Serve: Pour into bowls and enjoy warm!

Notes

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • This miso soup is made without dashi, but if you prefer a deeper flavor, feel free to add a bit of dashi powder.
  • If the soup tastes a bit light, add a little more miso paste to deepen the flavor.
  • Always add the miso after turning off the heat—boiling it can reduce its delicate aroma and taste.
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Nutrition

Serving: 1servingCalories: 35kcalCarbohydrates: 6gProtein: 2g

This nutritional information is estimated and provided for general reference only.

Course: Soup
Cuisine: Japanese
Keyword: cabbage miso soup

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