My Father's Recipe for Spring Cabbage Miso Soup

1. 1

   Put the water in a pan and turn on the heat.

2. 2

   Chop the cabbage roughly, and wash.

3. 3

   When the water comes to a boil, put in the cabbage and the dashi stock granules.

4. 4

   Simmer the cabbage until it's reached your desired degree of doneness.

5. 5

   I like mine very tender.

6. 6

   When the cabbage is cooked, turn the heat off and dissolve the miso.

7. 7

   Just before eating, add the ingredients to taste and eat the soup while it's piping hot.

8. 8

   If you like spicy flavors, add ichimi or shichimi spice, or yuzu pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.