| Prep: 15 mins | Cook: 20 mins | Difficulty: Easy | Serves: 6 |
Assuming per serving nutrition includes:
– 53 kcal
– 2g fat
– 1g saturates
– 7g carbs
– 2g sugars
– 2g fibre
– 7g protein
– 1.2g salt
The updated HTML tables should be:
“`html
| kcal | fat | saturates | carbs |
| 53 | 2g | 1g | 7g |
| sugars | fibre | protein | salt |
| 2g | 2g | 7g | 1.2g |
“`
Please ensure you have the accurate nutrition facts for Miso Soup with Napa Cabbage as the above nutrition facts are assumed for the purpose of this answer.
As a gastro enthusiast with a deep love for the flavors of the Pacific Northwest and Japan, I often find myself tinkering with recipes that fuse these influences together. One such dish that holds a special place in my heart is the delightfully comforting Miso Soup with Napa Cabbage. Harnessing humble ingredients, this deceptively simple recipe tells the story of two cultures coming together – a symphony of flavor in every spoonful.
Unveiling The Flavors
For me, Miso Soup with Napa Cabbage is a dish of harmony and balance, in both its flavor-profile and its nods to cultural diversity. It draws its flavors from the heart of Japanese cuisine and marries them beautifully with a radiant local ingredient of the Pacific Northwest: Napa Cabbage. This leafy vegetable, with its slightly sweet and peppery undertone, lends an interesting depth to the umami rich, savory miso broth.
This soup reminds me of traditional Japanese Shōjin Ryōri dishes as they too are vegetarian and construct an intricate play of flavors from seemingly simple ingredients. As part of a bigger meal, serving this soup alongside a platter of assorted sushi or gyoza would complement it delightfully.
Aligning Health with Taste
Another reason this recipe resonates so much with me is its impressive health benefits. The miso base itself, a fermented bean paste, is packed with probiotics that aid in digestion and boost immunity. The Napa cabbage is also highly nutritious, boasting a plethora of vitamins, minerals, and fiber. And let’s not forget the humble tofu, a superb source of plant-based protein. Each ingredient in the Miso Soup serves a purpose, not only in flavor but in nourishing your body as well.
While the heritage and flavors are a big draw, what I truly love about this Miso Soup recipe is its versatility. Whether as a warming lunch on a chilly autumn day, or as an elegant starter for a dinner party, this soup adapts beautifully to the occasion. Unfailingly, it captures the heart of my dual heritage in every nourishing spoonful.
What You’ll Need
- 8 cups water
- 2 tablespoons dashi granules
- 4 tablespoons miso paste
- 4 green onions, chopped
- 2 cups chopped Napa cabbage
- 1 cup diced tofu
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 tablespoon soy sauce
Method
Step One
Start by bringing the 8 cups of water to a boil in a large pot over medium-high heat.
Step Two
Once the water starts to boil, add the 2 tablespoons of dashi granules and let them dissolve completely.
Step Three
Reduce the heat to medium-low, and then stir in 4 tablespoons of miso paste. Mix until the miso paste has fully dissolved into the broth.
Step Four
Next, add 2 cups of chopped Napa cabbage, 1 cup of diced tofu, 2 cloves of minced garlic, and 1 teaspoon of grated fresh ginger. Stir well to evenly distribute the ingredients in the pot.
Step Five
Let the soup simmer for about 10-15 minutes, or until the cabbage becomes soft and wilted.
Step Six
While the soup is simmering, chop 4 green onions and set them aside for later.
Step Seven
After the soup has simmered, add 1 tablespoon of soy sauce for flavor. You can taste the soup and add more soy sauce if you prefer a stronger flavor.
Step Eight
Finally, stir in the chopped green onions. Let the soup simmer for another couple of minutes to allow the flavors of the onion to meld with the rest of the soup.
Step Nine
Serve the miso soup hot, right off the stove. You can portion the soup into individual bowls for serving. Enjoy!
