Recipes › Napa Cabbage › Napa Cabbage and Tofu Miso Soup
Napa Cabbage and Tofu Miso Soup
A simple, restorative Japanese miso soup with napa cabbage and silken tofu. Unlike many miso soups, this one uses napa cabbage as the primary vegetable, giving it a gentle sweetness and body. Ready in 15 minutes, it's the bowl you reach for when you need something warming and uncomplicated.
Napa Cabbage is usually ready June to November. More napa cabbage recipes, or see what to sow this month where you are.
Ingredients
- 14 oz napa cabbage, cut into 1-inch pieces
- 12 oz silken tofu, cut into 2cm cubes
- 4¼ cups dashi broth or vegetable broth
- 3 tbsp white miso paste
- 3 scallions, thinly sliced
- 2 tsp dried wakame seaweed, rehydrated in water (optional)
- ½ tsp sesame oil (optional)
Contains: sesame, soya.
Method
- Bring the broth to a gentle simmer. Add the napa cabbage and cook for 5-7 minutes until tender.About 7 min
- Add the tofu cubes and wakame. Simmer very gently for 2 minutes — you want the tofu warm, not breaking apart.About 2 min
- Remove a ladleful of broth and whisk in the miso paste until dissolved. Return to the pot. Do not boil after adding miso.About 2 min
- Ladle into bowls. Top with scallions and a few drops of sesame oil.About 1 min
Tips
- Never boil miso soup after adding the miso — heat destroys the beneficial enzymes.
- Dissolving the miso in a separate ladleful of broth prevents lumps.
Ring the changes
- Add sliced shiitake mushrooms with the cabbage for an earthier, more complex soup.
- Use red miso for a stronger, saltier flavor.
Keeping it
Best eaten fresh. Can be kept for 2 days but add fresh miso when reheating.
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More from the same crop
A classic Sichuan stir-fried napa cabbage dish with dried chilies and black rice vinegar. The cabbage is cooked fast on high heat, retaining a pleasant crunch while absorbing the sweet, sour, and spicy sauce. A quick weeknight side that pairs brilliantly with rice.
18 min · easy · Napa Cabbage
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