Miso Red Cabbage - Another way you can use up your Miso Paste

If you like miso soup or miso in general, I think you’ll like this recipe.

Tangy, salty, and umami filled. What more can you ask?

It has a deep dark purple color.

What I love about this recipe, in particular, is the color of the cabbage. And yes, you can substitute it with green cabbage, and the taste is quite similar. Once you add the miso, their taste is basically the same.

But the vibrant dark purple is what I adore the most.

It is fantastic alone or paired with a meal. For example, fried tofu and quinoa. You have a protein, a grain, and my beloved, the miso cabbage. This is like an Asian fusion meal, with tofu, and miso.

I actually made the dish after I cooked the red cabbage. I'm going to share photos of the dish I made.

The tofu was so crispy and the dish came out so nicely :)

I chopped my red cabbage into shredded pieces. And washed them in a salad spinner. You may do whatever fits you.

Shredded raw red cabbage

I also use a saucepan to cook everything. Red cabbage shrinks a little when cooked, so I don't need a large pot.

Stewing up something delicious!

Let's get started!

~ Makes 2 servings

Ingredients:

• 3 cups of shredded red cabbage (or any cabbage of your liking)

• 1 heaping teaspoon of miso

• 1/2 cup of water

• 1/4 teaspoon of sugar

To serve:

• Add a grain component and protein to make a dish

• For example, fried tofu with quinoa (pic above)

• Grilled chicken with rice

Instructions:

1. Boil 1/2 cup of water in a saucepan or pot

2. Add miso and wait until it dissolves

3. Add the cabbage and sugar

4. Cover the lid until it boils

5. Take off the lid and stir every now and then

6. When the water is almost all gone, turn off the heat, taste for texture

7. If you want softer, add a little more water, and cook again

8. If perfect, transfer the cabbage out of the saucepan and serve

Notes:

1. Every stove is different, so stay in tune with your stove

2. Always taste before serving. You want to get the texture just right.

3. Depending on what brand and type of miso you buy or make, the taste will be different. So just experiment, and add more miso if it’s bland, or more cabbage if it’s too salty.

I hope you enjoyed this recipe. See you next time!