Hello everybody, it is Drew, welcome to my recipe page. Today, we’re going to make a special dish, chinese cabbage and tuna miso soup. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.
Chinese Cabbage and Tuna Miso Soup I love tuna and often have it simmered with Chinese cabbage, but I wondered if it would be good as miso soup, too. You can use dashi stock instead of water + dashi granules of course. Since plenty of flavor comes from the tuna, you can probably use less miso than usual.
Chinese Cabbage and Tuna Miso Soup is one of the most favored of current trending meals on earth. It’s enjoyed by millions daily. It is simple, it’s quick, it tastes yummy. Chinese Cabbage and Tuna Miso Soup is something that I have loved my whole life. They’re fine and they look wonderful.
To get started with this recipe, we have to prepare a few ingredients. You can have chinese cabbage and tuna miso soup using 6 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Chinese Cabbage and Tuna Miso Soup:
- Get 1 leaf Chinese cabbage
- Take 1/2 can Canned tuna in oil
- Take 600 ml Water
- Take 1 tsp Dashi stock granules
- Prepare 1 Miso
- Make ready 1 dash Finely chopped green onion (if you have it)
Canned tuna - For vegan/vegetarian, use deep-fried firm tofu, tofu puffs, or more vegetables. Garlic - It adds extra flavor! Miso - It can be any kind of miso you. Napa cabbage: An oblong variety, napa has a two-tone color with white and light green.
Instructions to make Chinese Cabbage and Tuna Miso Soup:
- Chop up the Chinese cabbage leave into about 1 cm squares. Put the cabbage and the lightly drained tuna in a pan and stir fry using the oil from the tuna.
- When the cabbage has turned transparent, put in the water and dashi granules.
- Dissolve the miso and add. Put in some green onion if you like.
It has tender lacy leaves and milder than green cabbage. The flavor is much more delicate and sweeter. It's also known as Chinese cabbage and used in stir-fries and soup in Asian cuisine. Bring stock to a boil in a pot over high heat. Add sliced cabbage and slices of ginger; bring back up to a boil.
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