Cabbage Miso Soup | Cook for Your Life
Cabbage Miso soup

Cabbage Miso Soup

4.1
Rated 4.1 out of 5
4.1 out of 5 stars (based on 27 reviews)

Clock Icon for Prep Time 20 min prep
Person Icon for Serving Size 4 servings
Carrot Icon for Number of Ingredients Size 8 ingredients

This recipe shows off just how delicious cabbage is, with umami-rich miso present for added complexity and nutritional value. Miso, a fermented soybean paste popular in both Japan and Korea, is full of trace...


Ingredients

  • 6 cups Basic Vegetable Stock or water
  • 4 cups chopped green cabbage
  • 2 celery ribs, sliced on a bias
  • 1 yellow onion, halved and thinly sliced
  • 1 carrot, thinly sliced (see Ann’s Tips)
  • 8 garlic cloves, 4 finely chopped and 4 sliced
  • ⅓ cup red miso
  • Sesame oil (optional)
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Nutrition Facts

Calories

172 cals

Fat

8 g

Saturated Fat

1 g

Polyunsaturated Fat

3 g

Monounsaturated Fat

3 g

Carbohydrates

24 g

Sugar

6 g

Fiber

7 g

Protein

4 g

Sodium

101 mg

Directions

  1. Bring 6 cups of water or vegetable broth to a boil in a large soup pot. Add cabbage, celery, onion, carrot, and sliced garlic. Cover, reduce to medium-low heat, and cook for about 15 to 20 minutes, or until vegetables are tender.
  2. Stir in chopped garlic, then turn off heat. Dissolve miso with some of the hot soup liquid in a cup or bowl, then pour it back into the pot. Ladle soup into bowls. For an extra zing of flavor, add a few drops of sesame oil to each bowl just before serving.

Chef Tips

Do not bring the soup back to a boil before eating. Miso loses its nutrients when boiled. Try substituting daikon or Japanese radish for the carrot. The chopped garlic can be added with all the vegetables in the beginning if you prefer a sweet, less pungent garlic taste.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society


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