Miso soup with cauliflower and beans

4 servings

30 minutes

Cauliflower and bean miso soup is a modern interpretation of a classic Japanese dish that has nourished islanders for centuries. Its base is a fragrant dashi broth with delicate miso paste that imparts a rich, slightly nutty flavor. Cauliflower makes the soup light yet nutritious, while beans add pleasant texture and depth. This soup is perfect for cozy evenings and pairs harmoniously with traditional Japanese sides. It not only warms but also surprises with its balance of flavors – the umami of miso paste, the ocean freshness of seaweed, and the gentle sweetness of vegetables. Its simplicity makes it accessible even for beginners, while the benefits of its ingredients make it an excellent choice for balanced nutrition.

Energy value per serving

• Calories: 87.4
• Proteins: 5.8g
• Fats: 1.6g
• Carbohydrates: 13.3g

Ingredients

• Miso paste: 2 tbsp
• Seaweed: 50 g
• Cauliflower: 300 g
• Salt: to taste
• Canned beans: 150 g

Cooking steps

1. Prepare dashi broth. Soak dried seaweed in water and bring to a boil. Add miso paste, salt, and cook for 1 minute.

   Required ingredients:

   • Seaweed: 50 g
   • Miso paste: 2 tablespoons
   • Salt:  to taste

2. Boil the cauliflower and divide it into florets.

   Required ingredients:

   • Cauliflower: 300 g

3. Rinse the canned beans. Add cabbage and beans to the soup. Cook for 5 minutes.

   Required ingredients:

   • Canned beans: 150 g
   • Cauliflower: 300 g