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Vegetables, naruto and mushroom miso soup
Cabbage, tomatoes, dried wakame and naruto are added to basic miso soup for a hearty soup to snack on all day.
Course
Soup
Cuisine
Japanese
Prep Time
10
minutes
minutes
Cook Time
15
minutes
minutes
Resting time for the soup
10
minutes
minutes
Total Time
35
minutes
minutes
Servings
6
people
Author
Connie Veneracion
Ingredients
2
tablespoons
miso paste
3
cups
thinly sliced white cabbage
1
cup
diced tomatoes
1
chayote
peeled, cored and cut into thin strips
2
packets
dashi granules
¼
cup
dried wakame and naruto mix
150
grams
shimeji mushrooms
(white or brown), root ends cut off and discarded
Instructions
Boil about seven cups of water in a pot.
Ladle half a cup of the boiling water into a bowl. Stir in the miso paste until smooth. Set aside.
Add the cabbage, chayote and tomatoes to the boiling water. Cook until softened, about 10 minutes.
Stir in the mushrooms and cook for another five to seven minutes, depending on how large the mushrooms are.
Empty the contents of the dashi packets directly into the pot. Add the dried wakame and naruto. Stir. Turn off the heat.
Stir in the miso paste. Cover the pot and leave for another 10 minutes to allow the soup to rest and for the wakame and naruto to rehydrate.