Simple Way to Make Perfect My Father's Recipe for Spring Cabbage Miso Soup
Hey everyone, it is John, welcome to my recipe site. Today, we're going to prepare a special dish, Recipe of Speedy My Father's Recipe for Spring Cabbage Miso Soup. One of my favorites. This time, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from My Father's Recipe for Spring Cabbage Miso Soup, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare My Father's Recipe for Spring Cabbage Miso Soup delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make My Father's Recipe for Spring Cabbage Miso Soup is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this recipe, we must prepare a few ingredients. You can cook My Father's Recipe for Spring Cabbage Miso Soup using 6 ingredients and 4 steps. Here is how you cook that.
My father used to eat miso soup like this... I didn't think anything of it when I was a child, but when I eat it like this now, I realize that it's deeply etched into my memory.
This method works well with asparagus, potato and other spring vegetables besides cabbage, so please give it a try.
My father always used plenty of margarine. For 4 servings. Recipe by Oka-san
Ingredients and spices that need to be Get to make My Father's Recipe for Spring Cabbage Miso Soup:
- 1 as much (to taste) Spring cabbage
- 2 to 3 teaspoons Dashi stock granules
- 600 ml Water
- 2 tbsp Miso
- 1 ● Margarine (or butter)
- 1 ●Bonito flakes
Instructions to make My Father's Recipe for Spring Cabbage Miso Soup
- Put the water in a pan and turn on the heat. Chop the cabbage roughly, and wash.
- When the water comes to a boil, put in the cabbage and the dashi stock granules. Simmer the cabbage until it's reached your desired degree of doneness. I like mine very tender.
- When the cabbage is cooked, turn the heat off and dissolve the miso.
- Just before eating, add the ● ingredients to taste and eat the soup while it's piping hot. If you like spicy flavors, add ichimi or shichimi spice, or yuzu pepper.
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