Cabbage and Potato Miso Soup
There is no need to prepare the broth separately – this easy recipe uses only one pot from beginning to end.
Soups & Stews
Calorie count is per serving.
Ingredients (Serves 2)
- 2 leaves cabbage
- 1 small potato
- 5-7 niboshi
- 1-1 1/2 tbsp miso
Remove the niboshi heads and guts, then add the fish to a pot filled with 400 ml of water. Place over high heat.
Peel the potato and cut into thin half moon slices. Add to the pot. Chop the cabbage leaves into pieces that are about 2 to 3 cm in size.
When the pot comes to a boil, reduce to medium heat. When the potatoes are tender, add the cabbage and simmer briefly. Add the miso and turn off the heat once the soup starts to bubble. Serve in individual bowls.