back
yours and ours
Spicy Korean soup with silken tofu, mushrooms, green onions, and cabbage in a white bowl.

spicy tofu cabbage soup

serves 4

prep time 5 mins

cook time 20 mins

start cooking

products

Spicy Korean soup with silken tofu, mushrooms, green onions, and cabbage in a white bowl. where to buy?

you will need

  • 1 Chinese cabbage, chopped
  • 300g mushrooms, sliced [we used half chestnut and half shimeji]
  • 750ml water
  • 1 block soft tofu, cubed
  • 6 spring onions, sliced
  • 1 chicken stock cube
  • 1 sachet itsu miso’easy chilli miso paste
  • 3 tbsp soy sauce
  • 1 tsp sesame oil
  • itsu crispy’chilli oil, to garnish

let's get cooking

  1. step 1

    Bring the water to the boil, then add the stock cube and soy sauce. Stir until dissolved.

  2. step 2

    Add the chopped Chinese cabbage and sliced mushrooms. Cover and simmer for 15–20 minutes, until the cabbage is soft.

  3. step 3

    Once the cabbage is fully translucent, turn off the heat. Stir in the itsu miso’easy chilli miso paste, then gently add the cubed tofu.

  4. step 4

    Finish with sliced spring onions, a drizzle of sesame oil, and itsu crispy’chilli oil for an extra kick.

you might also like

explore recipes
baked miso aubergine.jpeg
baked miso aubergine
butternut squash miso soup.jpeg
butternut squash miso soup
explore recipes

A quick and flavourful spicy tofu cabbage soup made with Chinese cabbage, mushrooms and soft tofu in a savoury miso broth. Flavoured with itsu miso’easy chilli miso paste and soy sauce, then finished with spring onions, sesame oil and itsu crispy’chilli oil, this easy soup is packed with flavour, protein and fibre. Perfect for a light meal.