Today’s miso soup is made with milk as its liquid. It sounds a little strange, but the soup is creamy, mild-flavored, and super yummy! Though vegetables used here are potato, carrot and cabbage along with sausages, you can use leftover ingredients in your fridge.
We used a convenient Dashi packet to make fish broth here, but you can use any type of Dashi. Please check Back to Basics: How to Make Dashi to learn more about different types of Dashi.
Servings: 4 servings
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Ingredients
- 2 cups Dashi
- 1/8 cabbage small
- 1 potato
- 1/2 carrot
- 2-3 Japanese sausages
- 2 cups milk
- 2-3 Tbsp Miso paste
Instructions
- Make Dashi using an instant Dashi packet. Or make broth according to our Dashi recipe.
- Cut all the ingredients into bite-size pieces. Nothing should be thicker than 1/4" for quicker cooking.
- Add all the cut ingredients to Dashi, and cook at medium low heat for 5 minutes, covered.
- Add milk and let the soup almost boiling. Dissolve Miso paste.
