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Cabbage Miso Soup Recipe

Cabbage Miso Soup Recipe

This cozy cabbage miso soup is light, savory, and super comforting. I make it in about 25 minutes with simple pantry ingredients, and it’s perfect for a quick lunch or an easy side with rice.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 People
Course: Appetizer, Dinner, Side Dish
Cuisine: Asian-Inspired, Japanese
Calories: 130
Ingredients Equipment Method Notes

Ingredients
  

  • 6 cups Vegetable broth Low-sodium is best
  • 3 cups Green cabbage Thinly sliced
  • 1/2 cup Yellow onion Thinly sliced optional
  • 1 medium Carrot Thinly sliced optional
  • 3 cloves Garlic Sliced or minced
  • 1 tbsp Dried wakame Optional but recommended
  • 8 oz Silken tofu Cubed optional
  • 3 tbsp Miso paste White yellow, or red
  • 2 tbsp Green onion For topping
  • 1 tsp Sesame oil Optional for serving
  • to taste Shichimi togarashi Optional for heat

Equipment

  • 1 Medium soup pot 4–6 quart works best
  • 1 Cutting board Any kind
  • 1 Chef’s knife For slicing cabbage thin
  • 1 Ladle For serving and scooping broth
  • 1 Small bowl To dissolve miso paste
  • 1 Whisk or fork Helps dissolve miso smoothly

Method
 

Step 1:
  1. If you’re using wakame, soak it in warm water for about 5 minutes. Drain and set aside.
    Cabbage Miso Soup Recipe
Step 2:
  1. Add the vegetable broth to a medium soup pot. Add cabbage, onion, carrot, and garlic. Bring to a gentle boil over medium heat.
    Cabbage Miso Soup Recipe
Step 3:
  1. Reduce heat to a simmer, cover, and cook for 10–12 minutes until the cabbage is tender but still has a little bite.
    Cabbage Miso Soup Recipe
Step 4:
  1. Turn off the heat completely. Scoop about 1 cup of hot broth into a small bowl. Whisk the miso paste into the broth until smooth.
    Cabbage Miso Soup Recipe
Step 5:
  1. Pour the dissolved miso mixture back into the pot and stir gently. Add tofu and drained wakame (if using).
    Cabbage Miso Soup Recipe
Step 6:
  1. Let the soup sit for 1–2 minutes to warm through (do not boil). Ladle into bowls and top with green onion. Add sesame oil or shichimi if you like.
    Cabbage Miso Soup Recipe

Notes

  • Don’t boil after adding miso. It makes the flavor harsher and less fresh.
  • Always dissolve miso first in a bowl with hot broth so you don’t get clumps.
  • For a more filling soup, I sometimes add cooked ramen noodles in the bowl before pouring the soup over.
  • Leftovers keep well in the fridge for up to 3 days. Reheat gently so it doesn’t boil.