Miso Soup with Shiitake, Radish, Cabbage & Ginger
This bowl is simple — but complete .Broth, vegetables, fermentation, warmth. The kind of meal that feels like care. Keep it vegan, or add a jammy soy-marinated egg.
Servings: 2
Calories: 120kcal
Ingredients
For the broth:
- 4 cups water
- 1 piece kombu (about 2 Inches)
- 4 dried shitake mushrooms
For the soup:
- 3 tbsp white or yellow miso
- ½ cup thinly sliced shiitake (fresh or rehydrated)
- ½ cup thinly sliced radish
- 1 cup finely shredded green cabbage
- 1 teaspoon freshly grated ginger
- 1 teaspoon sesame oil
To finish:
- toasted sesame seeds
- thinly sliced green onion
Optional soy-marinated egg
- 2 eggs
- 2 tablespoons soy sauce or tamari
- 1 tbsp rice vinegar
- 1 tbsp water
Instructions
Prepare the broth:
- Place water, kombu, and dried shiitake in a pot.Let soak 20–30 minutes (if you have time).Gently heat until just before boiling.Remove kombu.This becomes your light dashi.
Cook the vegetables:
- Add sliced shiitake, radish, and cabbage to the broth.Simmer gently 5–7 minutes until tender but still vibrant.Add grated ginger in the last minute.
Add the miso:
- Turn off the heat.In a small bowl, whisk miso with a ladle of hot broth until smooth.Return this mixture to the pot.Do not boil after adding miso — it preserves its flavor and beneficial cultures.Stir in sesame oil.
Optional soy-marinated egg
- Bring a small pot of water to boil.Lower eggs in gently and cook 6½–7 minutes for jammy centers.Transfer to cold water, peel.Whisk soy sauce, rice vinegar, and water.Marinate eggs at least 30 minutes (or up to overnight).Slice before serving.
To Serve:
- Ladle soup into bowls.Top with halved soy egg (if using).Finish with sesame seeds and scallions.Serve immediately.
Notes
120 cal 6 g protein 14 g carbs 4 g fiber 4 g fat
With soy-marinated egg:
195 cal 13 g protein 15 g carbsb 4 g fiber 10 g fat