Miso Soup And Cabbage Salad Recipe

Prepare dashi (if making from scratch)

Wipe a 4- to 6-inch piece of kombu with a damp cloth (do not remove the white powder). Place kombu in 4 cups cold water in a saucepan and slowly heat until just before simmering. Remove kombu. Add 1/2 cup bonito flakes, bring to a gentle simmer for 30 seconds, remove from heat, let sit 1 minute, then strain through a fine sieve or cheesecloth to yield about 4 cups dashi.

If using prepared dashi, warm 4 cups in a medium saucepan over medium heat until it begins to steam but not boil.

Soak wakame and prep tofu

Place 2 tsp dried wakame in a small bowl and cover with warm water to rehydrate for 5 minutes, then drain and squeeze out excess water. Meanwhile, cut 200 g silken tofu into 1/2-inch cubes and thinly slice 4 oz shiitake mushrooms (if using). Thinly slice 2 scallions crosswise, keeping white and green parts separate if you like.

Combine and finish

With the dashi gently simmering, add sliced mushrooms (if using) and cook 1–2 minutes until just tender. Turn heat to low (do not boil). Spoon 3 tbs miso paste into a small bowl and ladle 1/2 cup warm dashi into the bowl; whisk or stir until miso is fully dissolved. Return miso mixture to the pot and stir gently. Add tofu cubes and rehydrated wakame; warm for 1–2 minutes over low heat. Taste and, if needed, adjust with up to 1 tsp soy sauce (optional). Remove from heat — do not boil after adding miso to preserve flavor and probiotics. Garnish with sliced scallion greens and serve immediately.

Prep vegetables

Finely shred 4 cups green cabbage and 1 cup red cabbage (if using). Peel and shred the medium carrot. Place all shredded vegetables in a large mixing bowl.

Make dressing

In a small bowl, whisk together 2 tbs rice vinegar, 1 tsp sesame oil, 1 tsp soy sauce, and 1 tsp sugar or honey until the sugar dissolves. Season with 1 tsp salt and 1 tsp ground black pepper. Taste and adjust: add more vinegar for brightness, more sesame oil for nuttiness, or a pinch more sugar if too sharp.

Combine salad

Pour the dressing over the shredded cabbage and carrot. Toss thoroughly until the vegetables are evenly coated. Let the salad sit for 5–10 minutes to allow flavors to meld and cabbage to slightly soften. Sprinkle 1 tsp toasted sesame seeds over the top and toss once more before serving.