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Miso Soup with Cabbage, Tempura Crumbs and Shio-Kombu

Miso Soup with Cabbage, Tempura Crumbs and Shio-Kombu

Boost your usual miso soup with flavor. Make use of leftover tempura crumbs from okonomiyaki or udon in this dish.

Ingredients: 4 to 5 servings

Cabbage
1/4 (small)
Miso (anything you prefer)
about 80 g
Dashi stock
900 ml
Tempura crumbs
as needed
Shio-kombu
to taste
Chopped scallion
to garnish

Steps

1. 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.
2. Pour water into a pot. When it boils, add the dashi bag, and cabbage. After 3-4 minutes, discard the dashi bag.
3. 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.