Napa Cabbage Miso Soup: A Delicate and Umami-Rich Meal
How to Make Napa Cabbage Miso Soup with Aromatic Napa Cabbage and Savory Miso
Enjoy a delicious bowl of Japanese miso soup at home, perfect for accompanying spicy bibimbap or hearty rice bowls! This recipe for ‘Napa Cabbage Miso Soup’ features the delightful combination of crisp napa cabbage and soft fried tofu. It’s a warm and savory soup that’s wonderfully satisfying and will awaken your appetite.
Main Ingredients- 140g Baby Napa Cabbage: Adds a fresh and crisp texture.
- 50g Fried Tofu (Aburaage): Provides a soft texture and rich flavor.
- A pinch of Green Onion: Enhances the soup’s aroma and adds a refreshing note.
Broth and Seasoning Ingredients- 4 Tbsp Miso Paste: The heart of the soup, offering a savory and deep umami flavor.
- 0.3 Tbsp Hondashi: A seasoning that further enhances the umami. (Can be substituted with bonito broth or omitted if unavailable)
- 1 Liter Dashi Broth (Kombu Stock): Creates a clear and refreshing soup base. (Using this instead of plain water will result in a richer flavor.)
- 4 Tbsp Miso Paste: The heart of the soup, offering a savory and deep umami flavor.
- 0.3 Tbsp Hondashi: A seasoning that further enhances the umami. (Can be substituted with bonito broth or omitted if unavailable)
- 1 Liter Dashi Broth (Kombu Stock): Creates a clear and refreshing soup base. (Using this instead of plain water will result in a richer flavor.)
Cooking Instructions
Step 1
Let’s start by preparing a flavorful broth base. Place dried kombu pieces in 1 liter of lukewarm water and let them soak for at least 30 minutes to fully infuse. This dashi broth will make the soup significantly richer and more refreshing.
Step 2
Now, it’s time to prepare the main ingredients, the napa cabbage and fried tofu. Trim the tough bottom parts of the baby napa cabbage, then cut the leaves and stems into bite-sized pieces, about 2-3 cm. Slice the fried tofu to a similar thickness as the cabbage so it blends well into the soup.
Step 3
To prepare the sliced fried tofu, pour hot water over it to rinse off excess oil. This step removes any unpleasant odor from the tofu and results in a cleaner-tasting soup, while also making the tofu extra tender.
Step 4
In the prepared dashi broth (1 liter), add 4 tablespoons of miso paste and whisk until well dissolved. Dissolving the miso paste smoothly prevents the soup from becoming grainy and ensures a silky texture. (Adjust the amount of miso paste based on its saltiness.)
Step 5
Add 0.3 tablespoons of Hondashi to the miso-infused broth and stir well. Hondashi adds depth and umami to the soup, helping to create a truly delicious miso soup.
Step 6
Now, place the pot over medium heat. Once the broth begins to boil, add the prepared napa cabbage and fried tofu. Simmer briefly until it just starts to bubble again. Avoid overcooking to maintain the crispness of the cabbage.
Step 7
Finally, add the finely chopped green onions and simmer for another moment to complete your Napa Cabbage Miso Soup! The refreshing aroma of the green onions will infuse into the soup, making it even more delightful.
Step 8
This Napa Cabbage Miso Soup is a wonderful harmony of tender-crisp napa cabbage and soft, yielding fried tofu. Savor the rich, savory flavor that spreads through your mouth with each warm spoonful.
Step 9
It’s a gently flavored, soft, and savory dish that’s perfect for slurping up with rice or enjoying alongside other side dishes. 🙂
Step 10
Enjoy a wonderful and happy day with this delicious Napa Cabbage Miso Soup! Bon appétit! 🙂
