Miso Soup with Cabbage, Tempura Crumbs and Shio-Kombu

1. 1

   Use any type of dashi base you prefer.

2. 2

   You can use dashi powder, too.

3. 3

   In my recipe, I used 20 g dried bonito flakes filled in a clean tea bag.

4. 4

   Pour water into a pot.

5. 5

   When it boils, add the dashi bag, and cabbage.

6. 6

   After 3-4 minutes, discard the dashi bag.

7. 7

   When the cabbage has cooked, turn the heat off, dissolve the miso and turn down the heat to low.

8. 8

   Serve in soup bowls, top with tempura crumbs, shio-kombu and chopped scallions, and it is done.

* Per serving · 4 servings · Values may vary.

No additional tips available.