Narutomaki and mushroom miso soup
A blend of fresh, dried and fermented ingredients, this soup is cooked with fresh cabbage and tomatoes, dried wakame and narutomaki, and fermented soy beans in the form of miso paste.
Servings 6 people
Ingredients
- 2 tablespoons miso paste white miso is recommended
- 3 cups thinly sliced white cabbage
- 1 cup diced tomatoes
- 1 chayote peeled, cored and cut into thin strips
- 2 tablespoons dashi granules
- ¼ cup dried wakame and naruto mix
- 150 grams shimeji mushrooms (about ⅓ pound) white or brown, root ends cut off and discarded
Instructions
- Boil about seven cups of water in a pot.
- Ladle half a cup of the boiling water into a bowl. Stir in the miso paste until smooth. Set aside.
- Add the cabbage, chayote and tomatoes to the boiling water. Cook until softened, about 10 minutes.
- Stir in the mushrooms and cook for another five to seven minutes, depending on how large the mushrooms are.
- Empty the contents of the dashi packets directly into the pot. Add the dried wakame and naruto. Stir. Turn off the heat.
- Stir in the miso paste. Cover the pot and leave for another 10 minutes to allow the soup to rest and for the wakame and naruto to rehydrate.