Miso Soup with Tofu and Chinese Cabbage
2 servings
60 minutes
Miso soup is a very basic dish that has become a symbol of Japan no less than sushi. Just add water, grind and mix - that's the whole recipe in a nutshell. According to Japanese etiquette, the soup made from fermented bean paste is not served separately before the main courses, but is sipped throughout the meal to clear the taste buds and restore your appetite. That's why the additives to it are ascetic: tofu cubes, seaweed or greens. You won't find any mushrooms, chicken or shrimp in the bowl of soup - all these additional ingredients have grown onto the traditional recipe, like shells to the bottom of a ship, when the soup reached overseas Japanese restaurants.
1
Thinly slice ginger and garlic, finely chop chili.
- Ginger: 20 g
- Garlic: 2 cloves
- Chili pepper: 1 piece
2
Add vegetables to the boiling broth, cover with a lid, and cook for 5 minutes.
- Vegetable broth: 750 ml
3
Add shredded cabbage and thinly sliced carrot, and cook for another 4-5 minutes covered, until the cabbage wilts.
- Napa cabbage (pak choi type): 0.5 piece
- Carrot: 1 piece
4
Mix miso paste and a generous amount of soy sauce.
- Miso paste: 2 tablespoons
- Soy sauce: to taste
5
Add diced tofu in 5 mm cubes and let the soup sit a bit before serving.
- Tofu: 100 g
