Developed by Jack Achenbach, RDN, LD
Tofu Miso Soup With Pickled Cabbage
With my chicken noodle soup game on point, I decided to venture on to new flavors. Although lunch will never be the same, this Miso Soup makes one great change up! Building upon a basic chicken stock by adding just a few extra elements is all it takes to explore something new. Authentic? No, but I'm not complaining
Prep Time: 45 minutes
Dried bonito flakes
Green onion, sliced
Firm, tofu, diced
Egg noodles, cooked
Red cabbage, shaved
Red wine vinegar
Miso Soup: In a pot soak kombu in warm water for 30 minutes. Bring water to a simmer over low heat. Add bonito flakes and simmer for 30-60 seconds then remove from heat and steep for 10 minutes. Strain out the bonito flakes and reserve the kombu and the broth (this broth is called dashi). Bring dashi to a simmer and add sliced kombu, miso, green onions, tofu, and cooked egg noodles. Serve and top with pickled vegetables.
Pickled Cabbage: Bring water, red wine vinegar, granulated sugar, garlic, and salt to a boil for 2 minutes. Remove from heat and pour over the shaved cabbage. Let sit for at least 1 hour.
Serve as an appetizer, pack it for lunch, or share with friends.
Bonito flakes are very potent. Don't let them steep longer than necessary!
Keep refrigerated or freeze for later in the week.