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Miso Soup with Chinese Cabbage (Hakusai) and Wakame Seaweed - Recipe Video

A simple and easy to understand recipe video shows how to make Miso Soup with Chinese Cabbage (Hakusai) and Wakame Seaweed.
You can enjoy the natural sweetness of Chinese cabbage and the salty taste of wakame seaweed in this simple miso soup. The gentle taste is perfect for when you don't have an appetite or for breakfast. It is easy to make with few ingredients. Please try it once.
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Cook time

10 minutes

Ingredients
2 servings

  • Water
    400 ml
  • Chinese cabbage (Hakusai)
    100 g
  • Dried wakame seaweed
    2 g
  • Miso
    2 tsp
  • Japanese style granulated soup stock
    1 tsp

How to make

  1. Prepare. Wash Chinese cabbage (Hakusai) well. Rehydrate the dried wakame seaweed in plenty of water as directed on the package, then drain the water.
  2. 1. Cut Chinese cabbage into 1-inch wide chunks.
  3. 2. Add water into a pot and heat over medium heat.
  4. 3. When the water comes to a boil, add Step 1 and the rehydrated wakame seaweed and bring to a boil over medium heat.
  5. 4. When the Chinese cabbage is cooked, add Japanese style granulated soup stock powder and dissolve miso. Once it comes to a boil, remove from the heat.
  6. 5. Serve Step 4 in bowls to complete the dish.

Tips for cooking

It is seasoned lightly, so please adjust it by adding miso to your taste. If you soak wakame seaweed for too long, it will lose its texture, so remove it from the water once it is rehydrated to a certain extent.

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