Miso Soup with Cabbage and Asparagus
A veggieful traditional Japanese soup.
10 minutes
79kcal
0.8g
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
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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.
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Divide the tofu into 6 to 8 equal-sized blocks, and finely chop up the negi.
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Place (A) into a pot and bring to a boil, add in (1) cover with a lid and allow to simmer.
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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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