Miso Vegetable Soup

Tags: soup, japanese, vegetarian, miso, quick

Ingredients

• 150 g onion, frenched (halved pole to pole, then thinly sliced)
• 150 g cabbage, sliced into similar-sized pieces to the onion
• 700 g water (enough to cover vegetables; total soup weight (water + veg) ~1000g)
• 33 g dashi stock concentrate (~10% salt by weight; scale so that dashi + soy deliver 0.5% salt of total soup weight, with dashi providing 2/3)
• 17 g soy sauce (~10% salt by weight; provides remaining 1/3 of pre-miso salt)
• 45 g miso paste (~10% salt by weight; added off heat — brings total soup salt to ~1% by weight)

Steps

1. Combine water, dashi concentrate, soy sauce, onion, and cabbage in a pot. Using boiling water from the kettle speeds this up. Bring to a boil, then simmer until vegetables are softened, about 10–15 minutes.
2. Remove from heat. Whisk in miso until fully dissolved. Do not boil after adding miso.
3. Serve immediately.

Notes

Additions:

• Tofu — ~280g extra firm
  • Optionally pan-fry slices until golden before adding
  • Add raw tofu ~5 minutes before done
  • Add fried tofu ~2 minutes before done
• Chicken thighs — add early, they'll be fine
• Gyoza / store-bought dumplings — steam at the end for 6 minutes or per package instructions
• Many other additions are possible — the broth is forgiving