Today’s miso soup is made with cabbage and green onions, topped with shredded Parmigiano Reggiano cheese. Parmesan cheese is packed with umami, so there is no surprise that it goes well with miso soup.
Katsuobushi (dried bonito flakes) is used to make dashi broth in the video, but you can also use instant dashi to make it easier. Please check Back to Basics: How to Make Dashi to learn more about different types of dashi.
Miso Soup with Parmesan Cheese
Miso soup made with cabbage, green onions, and parmesan cheese
Servings: 4
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Ingredients
- 4 cups Dashi
- 300 g cabbage
- 3 green onions
- 4 tbsp miso soup
- 4 tbsp shredded Parmesan cheese (Parmigiano Reggiano)
Instructions
- Make Dashi broth according to Dashi recipe. Or you can use an instant Dashi.
- Cut cabbage and green onions into 1/4" thick. Boil cabbage in the dashi broth for 5 minutes, add the green onions, and turn off the heat.
- Dissolve miso paste in the soup. Serve in a bowl and top with Parmesan cheese.
