Japanese Napa Cabbage Soup
Enjoy a flavorful bowl of Japanese Napa cabbage soup. This hearty, comforting dish is the perfect meal for cold days or busy weeknights!
Equipment
Ingredients
Instructions
- Prep Ingredients: Chop napa cabbage into bite-sized pieces. Trim the base of the shimeji mushrooms and separate them. Peel and cut the carrot into thin strips. Slice the aburaage into thin strips.
- Cook the Vegetables: In a large pot, add the napa cabbage, shimeji mushrooms, carrot, water, and dashi powder. Bring to a boil over medium heat.
- Simmer: Lower the heat and simmer for 5-7 minutes until the vegetables are tender.
- Add Soy Milk and Miso Paste: Pour in the soy milk and stir gently. Heat until just before boiling, then turn off the heat. Add the miso paste and stir until fully dissolved.
- Serve: Ladle into bowls and enjoy while hot!
Notes
- Storage: Transfer to a glass jar and keep it in the fridge for 3 days.
- Substitute: You can substitute soy milk with your favorite milk, such as oat milk or almond milk. If you are vegan/vegetarian, use plant-based dashi powder or make vegan dashi on your own.
Video
Nutrition
Serving: 1servingCalories: 98kcalCarbohydrates: 10.5gProtein: 6.5g
This nutritional information is estimated and provided for general reference only.