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Miso-Shiitake Soup with Napa Cabbage

6 Servings

30 minutes

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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.

6

Servings

Tip

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

Ingredients

  • 7

    cups water

  • ½

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

Directions

Pardon the interruption

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Reviews
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.