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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

Servings: 12

Level: Easy

Prep Time: 45 minutes

Ingredients:

Kombu

Warm water

Dried bonito flakes

Miso

Green onion, sliced

Firm, tofu, diced

Egg noodles, cooked

Red cabbage, shaved

Water

Red wine vinegar

Granulated sugar

Garlic, minced

Salt

Miso Soup:

1/3 oz.

4 c.

1 c.

4 Tbsp.

2 E.

1 lb.

2 c.

Pickled Cabbage:

1 head

1 c.

1 c.

1 Tbsp.

2 cloves

1 tsp.

Directions:

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. 

 

To Serve:

Serve as an appetizer, pack it for lunch, or share with friends.

 

Cooking note:

Bonito flakes are very potent. Don't let them steep longer than necessary!

 

Storage Instructions:

Keep refrigerated or freeze for later in the week.

Registered Dietitian

Personal Chef

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© 2023 by Jack Achenbach

 

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