Miso Soup with Seaweed, Napa Cabbage & Rice
Instead of serving miso soup as a side dish, here I made it as a complete meal. To the delicious miso broth flavored with carrot and onion, I added seaweed, napa cabbage leaves, and rice for a meal in and of itself.
- Japanese Miso Paste (6 tablespoons, make sure to get the Japanese brand, not Korean)
- Wakame Seaweed (1 ounce)
- Napa Cabbage (about 6-8 leaves)
- Carrot (2 pieces, slice into large chunks)
- Onion (1 large, slice in half)
- Water (12 cups)
- Soy Sauce (2 tablespoons)
- Cooked Short Grained Sticky White Rice
Ingredients you will need:
1) Prepare carrot and onion. Peel carrot and slice into long chunks, and slice onion in half.
2) In a large pot, add sliced carrot and onion. Add 12 cups of water. Place lid and turn heat to high, and once water starts to boil, then reduce heat to low and simmer cook for 40 minutes.
3) While carrot and onion are cooking, soak seaweed in cold water for about 10-15 minutes until it’s fully re-constituted. With your hands, squeeze seaweed to remove excess water. With scissors, slice seaweed into smaller bite-sized pieces.
4) Wash napa cabbage leaves, and then slice the stem part into about 2 inch pieces. Keep the leaves long.
5) Return to broth. After 40 minutes, turn off your heat and remove carrot and onion and throw out these vegetables. Then add miso paste. With a large wooden spoon, rub miso against the side of the pot to fully dissolve miso into broth. Add soy sauce to flavor.
6) Bring broth back up to a boil and add napa cabbage stems first and let it boil for until it’s wilted, and then add cabbage leaves and seaweed, which will cook very fast. Turn off flame.
7) In a bowl, place rice. Add miso soup over rice.