Miso Nabe is a great weeknight meal that can be whipped up in less than 20 minutes! Simply prep your veg and protein and let it all gently simmer in the soup. The dashi-based soup is mixed with miso, mirin, and sake for delicious flavor. We used @sharedcultures’ Chanterelle Miso for this but any of our misos will work for this recipe!

Recipe and video by @crazythickasians

Miso Nabe

Serves 2

Ingredients:

¼ medium Napa cabbage, sliced

½ package enoki mushroom

½ package silken tofu, sliced

Neutral oil

1 tsp garlic, finely minced

1 tsp ginger, finely minced

Soup:

4 cups water

4 tsp dashi

2 tbsp @sharedcultures Chanterelle Miso

1 tbsp sake

1 tbsp mirin

Serve with: 

Scallion garnish

White rice

Method:

Prep garlic, ginger, cabbage, mushroom, and tofu. Set aside. 

In a pot, add in neutral oil. Stir in garlic and ginger. Cook for 1 minute.

Pour in water, dashi, miso, sake, and mirin. Stir and let it come to a low simmer. Do not boil.

Add in cabbage, mushroom, and tofu. Cover pot and let cook for a couple minutes until cabbage is wilted. Be sure to keep soup at a low simmer.