Cabbage Miso soup
Cabbage soup is a healthy, delicious treat, paired with the dynamic flavor of miso, and you have a scrumptious, hearty meal. Miso is a fermented soybean paste used mostly in Japanese and Korean food. It's known to strengthen the immune system and is full of protein.
Servings: 4
Prep time: 20

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 trace minerals that might help strengthen the immune system and is also high in protein, crucial for maintaining energy and stamina. When shopping for miso, the darker the color the stronger the taste.


  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.


  • 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)

Nutritional Information


110 cals


1 g

Saturated Fat

0 g

Polyunsaturated Fat

0 g

Monounsaturated Fat

0 g


24 g


6 g


7 g


4 g


101 mg

*per serving

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Ann's Tips and Tricks

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.




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