My Father's Recipe for Spring Cabbage Miso Soup

My Father's Recipe for Spring Cabbage Miso Soup

Just add a little something extra to simple miso soup, and you'll double the fragrance and richness and make it really delicious.

Ingredients: 4 servings

Spring cabbage
As much as you like (I used 1/2 of a small one this time)
Dashi stock granules
2 to 3 teaspoons (please adjust the amount depending on which brand you're using)
600 ml
2 tablespoon (please adjust to your taste and the type of miso you're using)
● Margarine (or butter)
To your liking
●Bonito flakes
To your liking


1. Put the water in a pan and turn on the heat. Chop the cabbage roughly, and wash.
2. When the water comes to a boil, put in the cabbage and the dashi stock granules. Simmer the cabbage until it's reached your desired degree of doneness. I like mine very tender.
3. When the cabbage is cooked, turn the heat off and dissolve the miso.
4. Just before eating, add the ● ingredients to taste and eat the soup while it's piping hot. If you like spicy flavors, add ichimi or shichimi spice, or yuzu pepper.

Story Behind this Recipe

My father used to eat miso soup like this... I didn't think anything of it when I was a child, but when I eat it like this now, I realize that it's deeply etched into my memory.