Cabbage Soup

Cabbage Soup

Enjoy the umami flavor of dried shiitake mushrooms and pork.

Cooking time
20 minutes+
  • Nutrition facts are for one serving.
  • Time to rehydrate dried shiitake mushrooms is not included in the cooking time.

Ingredients(Servings: 4)

Ingredients(Servings: 4)

5-6 pieces

100 g (3.5 oz)

1 clove

a dash

a dash


  1. Separate the cabbage leaves from the core. Thinly slice the core and cut the leaves into 1 cm (1/2 in) widths. Slice the beef into 1 cm (1/2 in) widths. Soak and soften the shiitake mushrooms in 4 cups of water, (set aside the broth), and cut them into 1 cm (1/2 in) widths. Thinly slice the garlic.
  2. Add some more water to the mushroom broth bringing it to 5 cups. Pour in a pot, mix with katsuo dashi, garlic, pork, cabbage and heat. As it boils scoop off the scum that forms on the surface.
  3. Once the vegetables begin to soften, season with soy sauce, salt, and pepper.

Cooking Basics

Garlic - thinly sliced

Cut the garlic clove with the skin removed vertically in two. Then use the heel of the knife to remove the core and thinly slice.


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