Miso-Glazed Cabbage and Carrot Soup
A soothing, umami-rich soup featuring slow-simmered cabbage and carrots, enhanced with fermented miso for gut-friendly benefits. This japanese-inspired soups ready in about 35 minutes pairs head, thinly sliced cabbage, medium, julienned carrots, coconut aminos for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1/2 head, thinly sliced cabbage
- 2 medium, julienned carrots
- 2 tbsp coconut aminos
- 1 tbsp miso paste
- 1 sheet (2x2 inches) kombu
- 4 cups water
- 1 tsp, minced ginger
- 1/2 tsp sesame oil
Instructions
- Step 1: In a medium pot, combine 4 cups water, 1 sheet kombu, 1 tsp minced ginger, and 2 medium julienned carrots. Bring to a gentle simmer over medium heat and cook uncovered for 15 minutes.
- Step 2: Add 1/2 head thinly sliced cabbage to the pot, stirring to submerge. Simmer for 8 more minutes until carrots are tender and cabbage is wilted.
- Step 3: Remove kombu sheet from pot. Stir in 2 tbsp coconut aminos and 1 tbsp miso paste, whisking constantly until fully dissolved and the soup is heated through (do not boil).
- Step 4: Remove from heat, drizzle with 1/2 tsp sesame oil, and serve immediately while hot.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Miso-Glazed Cabbage and Carrot Soup take to make?
Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Miso-Glazed Cabbage and Carrot Soup?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep head, thinly sliced cabbage from drying out.
Can I substitute ingredients in Miso-Glazed Cabbage and Carrot Soup?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Miso-Glazed Cabbage and Carrot Soup for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Miso-Glazed Cabbage and Carrot Soup?
Japanese soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
