Miso Soup with Tofu and Cabbage

  • Difficulty: Basic
  • 30 minutes
  • 4 servings
Miso Soup with Tofu and Cabbage

Miso soup is a traditional Japanese soup consisting of miso paste mixed with stock. Many ingredients are then added depending on the season, region, and, of course, preference. Our version has cabbage, tofu, veggies, and, a touch of spices. Along with a rice cake, it’s the main part of a traditional Japanese breakfast!


4 cups of vegetable stock
0.5 ounce ginger, sliced
3 garlic cloves, thinly sliced
½ red chili, thinly sliced
7 ounces of savoy cabbage, shredded
1 teaspoon salt
1 teaspoon pepper
7 ounces of tofu with caraway
1 tablespoon miso paste
1 tablespoon soy sauce
1 baguette


  1. Heat a saucepan over medium heat and add the vegetable stock.
  2. Bring it to a boil, and add the ginger, garlic, and red chili. Cover with a lid and let it simmer for 5 minutes.
  3. Add the savoy cabbage, carrot, and season with salt and pepper.
  4. Stir, and cook for 3 minutes. In the meantime, cut the tofu in small cubes. Add it in the soup, along with the miso paste, and soy sauce. Stir, and leave the soup on heat for 4-5 more minutes.

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