Skip to main content
LoginSign Up
Miso-Shiitake Soup with Napa Cabbage

Miso-Shiitake Soup with Napa Cabbage

By Laura RussellApril 10, 2017

  • Makes
    6 servings
  • Cook Time
    30 minutes
  • Rating

Shiitake mushrooms and white miso brought savory depth to the broth, while wakame seaweed added a sweet and briny note. Most dashi broths, the basis for miso soups, include bonito flakes—shaved, smoked tuna. But we found it unnecessary, and cutting them not only reduced a step, it also kept our soup vegetarian. We kept the flavors of the vegetables distinct by adding them in order of most robust to least, with heartier items such as carrots and mushrooms cooking longest. More delicate items, such as scallions and spinach, are added off heat and just briefly wilted. This approach gave us distinct flavors and textures and ensured nothing was overcooked.

Tip

Don’t use firm or extra-firm tofu in this recipe. Soft tofu had the best texture for this dish. Silken and medium tofu were decent substitutes.

Ingredients
  • 7

    cups water

  • ½

    pound carrots (2 to 3 medium), peeled, halved lengthwise and cut crosswise into ½-inch pieces

  • 2

    tablespoons dried wakame seaweed

  • 8

    ounces soft tofu, drained and cut into ½-inch cubes

  • 5

    ounces fresh shiitake mushrooms, stems discarded, caps thinly sliced

  • 4

    cups chopped napa cabbage (½ small head)

  • 6

    tablespoons (3/4 ounces) white miso paste

  • 1

    -inch chunk fresh ginger, grated

  • 3

    teaspoons soy sauce, plus more to serve

  • 2

    teaspoons toasted sesame oil, plus more to serve

  • 4

    ounces baby spinach (about 4 cups)

  • 6

    scallions, trimmed and cut into 1-inch lengths

  • Hot chili oil, to serve (optional)

Step 1

In a medium Dutch oven *over medium, combine the water, carrots and wakame. Bring to a simmer and cook for 5 minutes. Add the tofu and mushrooms, then return to a simmer. Add the cabbage, then return to a simmer.

Step 2

Place the miso in a 2-cup liquid measuring cup. Ladle out a bit of the cooking water and add to the miso, stirring until smooth. Pour the miso mixture back into the soup, then stir well.

Step 3

As the soup returns to a simmer, stir in the ginger, soy sauce and sesame oil. Once the soup reaches a simmer, remove it from the heat and stir in the spinach and scallions.

When the spinach is wilted, ladle into serving bowls. Serve with soy sauce, sesame oil and chili oil, if using.

Featured in