JOIN! 12 Weeks for $1

Miso-Shiitake Soup with Napa Cabbage

6 Servings

30 minutes

Made This Recipe? Write a Review.
Thank you for submitting your review! A member of our team is confirming the review meets our site's Community Guidelines. It will be posted on the site shortly.

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.




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.

30 minutes


  • 7

    cups water

  • ½

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


Pardon the interruption

You need to be a Milk Street Digital Member to see the full recipe


and get access to all of our recipes and articles online, as well as in print.

How we use your email.

Your email address is required to identify your subscription. We will use it for customer service as well as other communications from Milk Street. We will not share, or rent your email address.

Judith Y.
February 27, 2024
Like health in a bowl
There's some prep, but not too much, and then it really does come together easily. Tastes exactly like it does in my favorite Japanese restaurant. Threw a salad together, and voila! Dinner!
Raaya C.
March 2, 2023
Delicious soup
Excellent take on miso soup, very delicious.
Diana L.

I make this soup almost every week. My entire family LOVES this soup. I make exactly as written. Thank you for the recipe.

Sally S.

This was a great soup. There was some prep work, but then it came together quickly. All I had was firm tofu and it was just fine. Will make it again.