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Bring 0.75 liters of water to a boil in a large pot.

Season the boiling water by adding 1 chicken stock cube and 3 tablespoons of soy sauce.

Add the washed and chopped chinese cabbage and prepared mushrooms to the pot.

Simmer the mixture with the lid on for 15-20 minutes, or until the cabbage is fully translucent.

Once the cabbage is translucent, turn off the heat.

Add 1 sachet of miso’easy chilli miso paste and the cubed soft tofu to the pot. Stir gently to combine.

Serve the soup immediately, garnished with the chopped spring onion, a drizzle of sesame oil, and crispy chilli oil for an extra kick.


Bring 0.75 liters of water to a boil in a large pot.

Season the boiling water by adding 1 chicken stock cube and 3 tablespoons of soy sauce.

Add the washed and chopped chinese cabbage and prepared mushrooms to the pot.

Simmer the mixture with the lid on for 15-20 minutes, or until the cabbage is fully translucent.

Once the cabbage is translucent, turn off the heat.

Add 1 sachet of miso’easy chilli miso paste and the cubed soft tofu to the pot. Stir gently to combine.

Serve the soup immediately, garnished with the chopped spring onion, a drizzle of sesame oil, and crispy chilli oil for an extra kick.
