Hey everyone, it is Drew, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, miso soup with corn and cabbage. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Great recipe for Miso soup with corn and cabbage. Sauté the cabbage and onion in a frying pan with the butter or oil until it's just turning limp. Put in the soup stock and simmer until just tender. Briefly sauté the corn in the frying pan (you don't need more butter, but you can add more if you like).
Miso soup with corn and cabbage is one of the most well liked of recent trending foods on earth. It’s easy, it is fast, it tastes yummy. It is enjoyed by millions daily. They’re fine and they look fantastic. Miso soup with corn and cabbage is something which I have loved my whole life.
To get started with this particular recipe, we must prepare a few ingredients. You can have miso soup with corn and cabbage using 4 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Miso soup with corn and cabbage:
- Get 100 g corn(about 1⁄2)
- Take 120 g cabbage(about 1⁄6)
- Make ready 4 teaspoon Miso
- Get 600 ml broth
Purple Cabbage Soup - beautiful and colorful dish to add even more cabbage to your diet. Water flushes out toxins and with the right. Stir in the miso paste and a good splash of soy sauce to taste. Add the tofu and let it stand for a few minutes before serving.
Instructions to make Miso soup with corn and cabbage:
- Prepare the broth.
- Get the corn off the cob with a knife.Cut the cabbage into 1cm wide,3-4cm long pieces.
- Put the broth,corn,and cabbage into a saucepan and boil it.
- After the ingredients are cooked,add the Miso and mix together.
Stir in the miso paste and a good splash of soy sauce to taste. Add the tofu and let it stand for a few minutes before serving. Miso soup is usually seen in Japanese restaurants as an opener to the meal, but in this version, we make it hearty enough to be the main dish. Onions, napa cabbage, and dried shiitake mushrooms are simmered with white miso, then ladled over thick udon noodles. Years ago a local restaurant served a cabbage apple soup that I've been trying to recreate.
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