Miso Soup with Shredded Cabbage

Sweetness from cabbage and corn! A miso soup with a flavor reminiscent of miso ramen, thanks to chicken broth and sesame oil. Popular with the family. A Chinese-style soup.The origin of this recipeI didn't have Japanese dashi, so I made miso soup with chicken broth.It tastes like miso ramen, making you crave noodles.

I had lots of tempura crumbs, so I topped them in this soup.Adjust the amount of miso as the shio-kombu is salty (reduce the miso slightly than your usual version), and make the miso soup with a rich dashi base.Do not boil too much if you use a dashi sachet to extract the dashi broth. When removing the sachet, do not squeeze out the liquid otherwise, the broth will become bitter. Recipe by nonmam

I serve miso soup to my family every morning. I've been trying out different variations.You can add a teaspoon of sugar if using unprocessed soy milk. Do not overcook the cabbage, or else it'll become too soft. Firm tofu is best than silken as it'll hold shape when cooking. Watch the heat and don't boil the soy milk, otherwise it will separate and does not look appetizing. Just warm it. Recipe by Yushuna

I make miso soup with various kinds of vegetables, but this combination is my favorite.This time I added aburaage, but feel free to omit for a lighter soup. Recipe by Nobiita

Toyohira Health Center, City of Sapporo Volunteer Translators: Students in the Translation & Interpretation Seminar, Sapporo University

I love tuna and often have it simmered with Chinese cabbage, but I wondered if it would be good as miso soup, too.You can use dashi stock instead of water + dashi granules of course. Since plenty of flavor comes from the tuna, you can probably use less miso than usual. For 3 servings. Recipe by HAL.M

Everyone in my family kept telling me that adding egg into miso soup with Chinese cabbage is really good, and when I tried it out, it had such a mild flavor that I had to upload the recipe.During the cold seasons, adding grated ginger with the miso will warm you up and tastes really good. Recipe by Dorayuuku

A heartwarming and delicious soup made with ingredients I had in the fridge.

My daughter loves user "Dorayuuku's" "Egg & Chinese Cabbage Miso Soup". I always use dashi stock granules, but when I ran out, I used kombu tea, bonito flakes, and aburaage. My daughter loved it, so I uploaded this recipe. "Dorayuuku," thanks for the wonderful recipe.If you add kombu tea at the beginning, it gets too bubbly, so add it later. You can use less miso (to reduce salt) and it will still taste delicious because of the umami in the aburaage, kombu tea, and bonito flakes. Of course, you'll also get a lot of nutrition from the bonito flakes. Recipe by miyuki12

My mother used to make this for me, so I tried recreating it from memory.The cabbage will cook through quickly, so if you prefer it to be crispy, adjust the cooking time. Recipe by Momokachama

I wanted to enjoy a generous portion of spring cabbage since I had a lot lying around so I came up with the soup! The umami of the bacon, the sweetness of the cabbage and the miso are a perfect match!The big eaters in my family love this!The umami of the bacon and miso combined is really delicious. For 4 servings. Recipe by Wa-chan

My father used to eat miso soup like this... I didn't think anything of it when I was a child, but when I eat it like this now, I realize that it's deeply etched into my memory.This method works well with asparagus, potato and other spring vegetables besides cabbage, so please give it a try.My father always used plenty of margarine. For 4 servings. Recipe by Oka-san