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Spring Cabbage, Deep-fried Tofu and White Radish Sprout Miso Soup

Melting sweet spring cabbage together with deep-fried tofu (aburaage) makes the miso soup milder.

Ingredients (4 servings)

Cabbage leaves 4
Aburaage 1 piece
Kaiwaredaikon
(White radish sprouts)
1/2 pack
Dashi stock 800 cc
Miso 3-1/2 tablespoons

Type of Miso

Awase (Mixed) miso

Our product used in this recipe

Nama-zume Mutenka Awase

Nama-zume Mutenka Awase
(Fresh-packed, Additive-free Mixed Miso)

Directions

  1. Cut the cabbage into rectangles and slice the aburaage in 6-mm width. Cut the roots off the kaiwaredaikon and cut it to 5-cm length.
  2. Bring the dashi stock to a boil and add the cabbage and aburaage. After the ingredients are cooked, dissolve the miso and boil for a moment.
  3. Serve the miso soup in bowls with the kaiwaredaikon on top.

★ A Note

You can enjoy tender spring cabbage together with savory aburaage.

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