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Miso Soup with Corn, Napa Cabbage and Spinach

Posted on October 18, 2009 at 4:00 PM

I hear from my friends in New York that it's like December weather over there.  Here in LA, we are back to summer again. I bought some corn from a local farmer who told me that corn is still good.  I didn't eat much corn this summer but the two times that I ate it, they were fantastic. Corn is delicious in miso soup.  I shucked a whole corn and put it in the breakfast miso soup with some spinach and napa cabbage.  I had two servings. 

   Still in season?



Serves 4

3 1/2 cups Dashi (see BASICS for Dashi broth recipe) or Dried Maitake Mushroom Dashi (here is the link for the recipe)

3 1/2 to 4 tablespoons Mugi, Koji, white or red miso

1 corn, shucked

3 spinach leaves, sliced thinly, 1/4 inch thick

2 napa cabbage leaves, sliced thinly, 1/4 inch thick

2 green onions, sliced thinly


Bring the Dashi and the diced potatoes to a boil in a medium saucepan, then reduce the heat to maintain a simmer, and add the corn and napa cabbage until they are tender, about 2 minutes.


In a small bowl, dissolve 3 1/2 tablespoons of the miso paste in a few tablespoons of the warm Dashi. Add the mixture to the saucepan. Taste and add more miso paste, Dashi or water, depending on how strong the soup tastes.


Add the spinach and Simmer for 1 minute. Turn off heat.

Pour the soup into individual bowls.


Sprinkle each bowl with chopped green onion. Serve immediately.

Categories: Breakfast Fare , Soups, Vegetarian

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