Miso Soup with Cabbage and Asparagus

Miso Soup with Cabbage and Asparagus

A veggieful traditional Japanese soup.

Cooking time
10 minutes
  • Nutrition facts are for one serving.

Ingredients(Servings: 2)

Ingredients(Servings: 2)

1 leaf (80 g / 2.8 oz.)

4 stalks (60 g / 2.1 oz.)

100 g (3.5 oz.)

20 g (0.7 oz.)

1 Tbsp


300 ml (10.1 fl. oz.)


  1. Chop the cabbage into bite-size pieces. Trim off the hard ends of the asparagus stalks, remove the hard peel with a peeler, and cut each into 4 equal lengths.
  2. Divide the tofu into 6 to 8 equal-sized blocks, and finely chop up the negi.
  3. Place (A) into a pot and bring to a boil, add in (1) cover with a lid and allow to simmer.
  4. Dissolve the miso in the broth, add in (2) and bring to a quick boil.

Cooking Basics

Cabbage - bite-size pieces

Separate the leaves, remove the core, cut the leaves in half lengthwise, and then stack. Cut into 3 cm (1.2 in.) wide strips, then cut into 3 cm (1.2 in.) wide squares.

Green asparagus - peeling off the outer skin

The skin from the root to about 1/3 to 1/2 way up the asparagus spear is hard, so use a peeler to remove this. Use a peeler rather than a knife to achieve thin and even peeling.


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