Vegetable Soup with Mizuna, Cabbage and Corn

Full of vegetables and deep-fried tofu

Cooking time
15 minutes
  • Nutrition information is for one serving.

Ingredients(Servings: 2)

10 g (1/3 oz.)

1 leaf

1/4 sheet

400 ml (1-3/4 US cups)

4 Tbsp

1-1/2 tsp

a dash


  1. Cut the mizuna into 2 cm (3/4 in.) lengths.
  2. Cut the Napa cabbage and deep-fried tofu into bite-size rectangular strips.
  3. Bring the soup stock to a boil in a pot, then add and cook (2).
  4. Season with the soy sauce and salt, then add the corn and (1).
    Bring to a boil once more and serve in bowls.