Miso potato soup with cabbage
18 Oct 2022
Prep Time
5 minutes
Cook Time
20 minutes
Total Time
25 minutes
Background
This miso soup with potato and cabbage is a winter version of the famous, healthy soup. For a vegan version use vegetable stock - for a traditional version use dashi as your base broth. For optimal health benefits, use live, naturally fermented, unpasteurised miso paste.
Ingredients
- 3 cups Dashi or vegetable stock
- 1 large or 2 small potatoes
- 1 cup thinly sliced cabbage or curly kale
- 2 spring onion
- 2 Tbsp brown rice miso paste
- 1 tsp apple cider or rice vinegar
Instructions
- Cut the potato into bite sized pieces.
- Thinly slice the spring onions.
- Bring the stock to the boil in a saucepan and add potatoes. Cook for about 10 minutes until tender, then add the cabbage and cook for 3 more minutes. Add the sliced spring onions, then turn off the heat and cover with a lid.
- Take a ladleful of the stock into a small bowl, let it cool a bit.
- Add the miso paste and mix well until you get a smooth cream.
- Stir this into the soup, together with the vinegar and serve.
© 2026 Copyright CookTogether
Categories
- Meal Type: - Budget - Everyday - Lunch - Quick & Easy - Seasonal - Soup - Supper
- Cuisines: - Japanese
- Ingredients: - Roots & Bulbs
- Health and Diet: - Combination - Dairy Free - Egg Free - Healthy - High Fibre - Nut Free - Sugar Free - Vegan - Vegetarian
- Skill Levels: - Easy
You might also like
Recent Recipes
-
Buckwheat and Artichoke Salad
This buckwheat and artichoke salad is a light, fresh dish...
-
Chocolate Oat Seed Cookies
These chocolate oat seed cookies are easy to make. They...
-
Baked Cottage Cheese and Blueberry Cakes
These baked cottage cheese and blueberry cakes are a simple,...
-
Salmon and Shiitake Noodles
This salmon and shiitake noodle dish is a light, wholesome...
Advertise on CookTogether
Like Us On Facebook …
