Cabbage Miso soup

Cabbage Miso Soup

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Clock Icon for Prep Time 20 min prep
Person Icon for Serving Size 4 servings
Carrot Icon for Number of Ingredients Size 8 ingredients

This Cabbage Miso Soup recipe is a showcase soup for cabbage that adds miso for added complexity and nutritional value. Miso, a fermented soybean paste popular in both Japan and Korea, is full of...


  • 6 cups Basic Vegetable Stock, or water
  • 4 cups chopped green cabbage
  • 2 celery ribs, sliced on a bias
  • 1 yellow onion, halved and thinly sliced
  • 1 carrot, thinly sliced (see Ann’s Tips)
  • 8 garlic cloves, 4 finely chopped and 4 sliced
  • ⅓ cup barley or red miso
  • Sesame oil (optional)

Nutrition Facts


172 cals


8 g

Saturated Fat

1 g

Polyunsaturated Fat

3 g

Monounsaturated Fat

3 g


24 g


6 g


7 g


4 g


101 mg


  1. Bring 6 cups of water or vegetable broth to a boil in a large soup pot. Add cabbage, celery, onion, carrot, and sliced garlic. Cover, reduce to medium-low heat, and cook for about 15 to 20 minutes, or until vegetables are tender.
  2. Stir in chopped garlic, then turn off heat. Dissolve miso with some of the hot soup liquid in a cup or bowl, then pour it back into the pot. Ladle soup into bowls. For an extra zing of flavor, add a few drops of sesame oil to each bowl just before serving.

Chef Tips

Do not bring the soup back to a boil before eating. Miso loses its nutrients when boiled. Try substituting daikon or Japanese radish for the carrot. The chopped garlic can be added with all the vegetables in the beginning if you prefer a sweet less pungent garlic taste.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.


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