Miso Soup with Cabbage, Tempura Crumbs and Shio-Kombu

• 1/4 Cabbage
• 80 grams Miso (anything you prefer)
• 900 ml Dashi stock
• 1 Tempura crumbs
• 1 Shio-kombu
• 1 to garnish Chopped scallion

1. Use any type of dashi base you prefer.
2. You can use dashi powder, too.
3. In my recipe, I used 20 g dried bonito flakes filled in a clean tea bag.
4. Pour water into a pot.
5. When it boils, add the dashi bag, and cabbage.
6. After 3-4 minutes, discard the dashi bag.
7. When the cabbage has cooked, turn the heat off, dissolve the miso and turn down the heat to low.
8. Serve in soup bowls, top with tempura crumbs, shio-kombu and chopped scallions, and it is done.

cabbage, tempura crumbs, scallion

Taken from cookpad.com/us/recipes/153728-miso-soup-with-cabbage-tempura-crumbs-and-shio-kombu (may not work)