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 Shared Cultures Chanterelle Miso for this but any of our misos will work for this recipe!

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 Shared Cultures Chanterelle Mushroom Miso
• 1 tbsp sake
• 1 tbsp mirin

Serve with: 

• Scallion garnish
• White rice

Method:

1. Prep garlic, ginger, cabbage, mushroom, and tofu. Set aside. 
2. In a pot, add in neutral oil. Stir in garlic and ginger. Cook for 1 minute.
3. Pour in water, dashi, miso, sake, and mirin. Stir and let it come to a low simmer. Do not boil.
4. 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. 

Recipe by @crazythickasians