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Miso Soup with Cabbage, Shiitake Mushroom and fried Tofu

Miso Soup with Cabbage, Shiitake Mushroom and fried Tofu

sliced cabbage and shiitake

miso soup in a pot

Miso soup in a bowl

Prep time
15 minutes
Total time
Category: Lunch, Dinner
Serves: 6
Allergens: Cilantro, Coconut, Mushrooms, Soy, Tomatoes


  • 113 g cabbage (thinly sliced)
  • 75 g cherry tomatoes (quartered)
  • 4½ sprigs cilantro (sliced)
  • 2 tbsps extra virgin coconut oil
  • 71 g fried tofu (sliced)
  • 113 g frozen shiitake mushrooms (defrost and slice)
  • 1 clove garlic (minced)
  • 138 g miso paste
  • 1 sheet nori dried seaweed sheet (chopped)
  • 269 g rice noodles (cooked)
  • 3 medium scallion (sliced)
  • 2 medium shallot (sliced)
  • 1538 ml water


  1. Preheat the coconut oil in a big pot and add the cabbage and shallots, saute for about 5 minutes.
  2. After that add the shiitake mushroom and the garlic and saute for another 2-5 minutes.
  3. Add the rest of the ingredients except the noodles and boil everything for 10 minutes.
  4. Adjust the taste and add the noodles before serving.

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