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Miso potato soup with cabbage

This miso potato soup with 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.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 25 minutes
Servings: 2 people
Cuisine: Japanese
Calories: 1234
Ingredients Method

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

Method
 

  1. Cut the potato into bite sized pieces.
  2. Thinly slice the spring onions.
  3. 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.
  4. Take a ladleful of the stock into a small bowl, let it cool a bit.
  5. Add the miso paste and mix well until you get a smooth cream.
  6. Stir this into the soup, together with the vinegar and serve.