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Japanese Spring Cabbage (Haru-Kyabetsu) Miso Soup - Recipe Video

A simple and easy to understand recipe video shows how to make Japanese Spring Cabbage (Haru-Kyabetsu) Miso Soup.
This miso soup is recommended when you want to eat a lot of Japanese spring cabbage (haru-kyabetsu). Stir-frying the Japanese leek and miso will add some richness and flavor. It is recommended when you want to add a little extra effort to enjoy a bit different taste from the usual miso soup. You should definitely give it a try!
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Cook time

15 minutes

Ingredients
2 servings

  • Japanese spring cabbage (Haru-kyabetsu)
    100 g
  • Asparagus
    1
  • Japanese leek
    1/3
  • Water
    400 ml
  • Miso
    1 tbsp
  • Japanese style granulated soup stock
    1 tsp
  • Roasted white sesame seeds
    1 tsp
  • Sesame oil
    2 tsp
  • Toppings
  • Chili threads
    as needed

How to make

  1. 1. Roughly chop the Japanese spring cabbage (haru-kyabetsu).
  2. 2. Cut off the base of asparagus, peel 1/3 of the skin at the root side, and cut it into 1-inch width pieces.
  3. 3. Slice thinly the Japanese leek.
  4. 4. Add sesame oil and Step 3 to a pot and stir-fry over low heat, then add miso when it starts to smell fragrant.
  5. 5. Add Step 2 and stir-fry it over medium heat until it wilts.
  6. 6. Add some water and Japanese style granulated soup stock and heat it over medium heat. Bring to a boil, then add Step 1 and bring to a boil again, then add the white roasted sesame seeds and remove it from the heat.
  7. 7. Serve it in a bowl, place some chili threads, and it's ready to serve.

Tips for cooking

This time we used Japanese spring cabbage (haru-kybaetsu), but you can use a usual cabbage as well.

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