I wanted a refreshing miso soup to go with this build a meal since it’s a little heavy with the fried chicken. I decided to go with cabbage and tomato. Who says you can’t use cabbage and tomato in miso soup? Everyone knows that cabbage and tomato go well together (kabetsu no roru maki for example) but I guess it’s a little on the unconventional side as far as miso soups go. I try to get a little creative and sometimes I find that it works. I think this was one of those cases.
Ingredients (2 Servings)
2 wedges of cabbage. (Cut them about a 1/4 to 1/3 of an inch thick so that they don’t fall apart. See photo below.)
5 cherry tomatoes and cut into halves or 1/2 of a roma tomato and cut it into wedges.
2 tablespoons +1 teaspoon of miso
2 cups nibandashi
Directions
1) Make nibandashi or you can use ichibandashi. As a substitute you can use 2 cups of water and 1/4 teaspoon of dashi powder.
2) Add the cabbage and simmer until it is almost done and add the tomatoes and simmer about 1-2 minutes longer.
3) Add the miso and put the miso in a ladle and use chop sticks or something to dissolve the miso before adding it directly to the soup.
4) Serve with 1 cabbage wedge per person and a few tomatoes on top.
Cut cabbage into wedges so they don’t fall apart. It makes for a nicer presentation.
Boil the cabbage in the dashijiru and when they are almost done, add the tomatoes and simmer a little longer.
Add the miso and serve.
Naomi Kuwabara was born and raised in California but spent many summers in Japan growing up. She has spent time living in Hokkaido and Osaka, both meccas for Japanese cuisine. Her passion is cooking and sharing her experiences cooking Japanese food with others. Her blog Umamitopia is about her experiences cooking Japanese food. Her greatest inspirations are from her mother and grandmother. Her cooking adventures can be found at http://umamitopia.com.
