Use any type of dashi base you prefer. You can use dashi powder, too. In my recipe, I used 20 g dried bonito flakes filled in a clean tea bag.
Pour water into a pot. When it boils, add the dashi bag, and cabbage. After 3-4 minutes, discard the dashi bag.
When the cabbage has cooked, turn the heat off, dissolve the miso and turn down the heat to low. Serve in soup bowls, top with tempura crumbs, shio-kombu and chopped scallions, and it is done.
Story Behind this Recipe
I had lots of tempura crumbs, so I topped them in this soup.
Adjust the amount of miso as the shio-kombu is salty (reduce the miso slightly than your usual version), and make the miso soup with a rich dashi base. Do not boil too much if you use a dashi sachet to extract the dashi broth. When removing the sachet, do not squeeze out the liquid otherwise, the broth will become bitter.