All recipes are for 2 servings unless noted. Oil is canola oil and salt is kosher salt.


Kyabetsu to age no misoshiru / miso soup with cabbage and thin deep-fried tofu

Cabbage makes the miso soup sweet.


Handful cabbage
1/2 large or 1 small usuage thin deep-fried tofu
300 cc dashi
1 tbsp miso
1 green onion
Shichimi pepper (not in photo, optional)


Cut cabbage into 3-4 cm and slice thinly, 7-8 mm wide. Thinly slice green onion.

Prep boil and slice usuage into matching size.


Bring dashi to boil, add cabbage, cover, and simmer for several minutes until tender.

Add usuage, cover, and simmer for a few more minutes.

If liquid disappears, add water as necessary.


Remove from heat, and add miso, less than the specified amount at first.
Taste, and add more if necessary.

Serve in individual bowls, and garnish with green onion and shichimi.

  • Be careful not to add too much miso. Cabbage and oil from usuage disguise the saltiness. Adding too much miso would result in getting too much sodium with this single dish.
  • Cabbage leaves toward the core are sweeter. The outer greenish leaves would give more of a "green" taste.

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