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


Kyabetsu to burokkorii no misoshiru / miso soup with cabbage and broccoli

Another miso soup on the sweet end with cabbage. Broccoli adds a vibrant color.


2 cabbage leaves
Small handful broccoli
300 cc dashi
1 tbsp miso


Cut cabbage into small pieces and broccoli into 2-3 cm pieces.


In a pot, heat dashi, add cabbage, cover and simmer for 5-10 minutes, until tender.

Add broccoli, and cook until desired softness.


Remove from heat, and add miso.

  • Cook broccoli longer so that its texture matches that of cabbage, or only for a short time for contrasting texture.
  • Cabbage and broccoli give lots of tasty flavor to soup, so this miso soup can be made only with water or with very weak dashi.

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