White Miso Chicken Broth Cabbage Rolls
White Miso Chicken Broth Cabbage Rolls
Ingredients
For the Cabbage Rolls
- 8 napa cabbage leaves, large, individual leaves
- 1/2 pound thinly sliced pork belly, or other thinly sliced meat like beef
- 4 ounces enoki mushrooms, trimmed
For the Soup Base
- 14 ounces firm tofu, drained and cut into 1/2-inch thick slices
- 4 cups chicken broth
- 1/4 cup white miso paste
For Garnish
- 1 tablespoon fresh ginger, thinly sliced into matchsticks
- 2 green onions, chopped
Instructions
- 1
Prepare the cabbage leaves by blanching them in boiling water for 1-2 minutes until pliable. Immediately transfer them to an ice bath to stop cooking, then drain and pat dry. This makes them easier to roll.
⏱️ 5 min
- 2
Lay one blanched cabbage leaf flat on a clean surface. Place one slice of thinly sliced pork belly (or other meat) on top of the cabbage leaf. Place a small bundle of enoki mushrooms (about 1/8 of the total amount) at one end of the meat.
⏱️ 5 min
- 3
Carefully and tightly roll the cabbage leaf, meat, and mushrooms together into a compact roll. Repeat this process with the remaining cabbage leaves, meat, and mushrooms to create 8 rolls.
⏱️ 10 min
- 4
Take each prepared roll and slice it crosswise into 2 or 3 smaller, bite-sized pieces. Aim for pieces that are about 1 1/2 to 2 inches long. This will create spiral-like segments.
⏱️ 5 min
- 5
Arrange the sliced firm tofu evenly at the bottom of a large, heavy-bottomed pot or Dutch oven. This will create a layer for the cabbage rolls to rest on and absorb the broth.
⏱️ 2 min
- 6
Carefully place the cut cabbage roll segments on top of the tofu, arranging them neatly in the pot. Try to keep them somewhat snug to prevent them from unraveling during cooking.
⏱️ 3 min
- 7
In a separate bowl, whisk together the chicken broth and white miso paste until the miso is fully dissolved. Pour this mixture over the cabbage rolls and tofu in the pot, ensuring the liquid almost covers the rolls.
⏱️ 3 min
- 8
Cover the pot with its lid. Bring the soup to a gentle simmer over medium heat, then reduce the heat to low and continue to simmer for 20-25 minutes, or until the cabbage is tender and the meat is cooked through.
⏱️ 25 min
- 9
Once cooked, remove the lid. Garnish the soup generously with the thinly sliced fresh ginger and chopped green onions. Serve hot directly from the pot.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
White Miso Chicken Broth Cabbage Rolls
For the Cabbage Rolls
- 8 napa cabbage leaves, large, individual leaves
- 1/2 pound thinly sliced pork belly, or other thinly sliced meat like beef
- 4 ounces enoki mushrooms, trimmed
For the Soup Base
- 14 ounces firm tofu, drained and cut into 1/2-inch thick slices
- 4 cups chicken broth
- 1/4 cup white miso paste
For Garnish
- 1 tablespoon fresh ginger, thinly sliced into matchsticks
- 2 green onions, chopped
Instructions
- 1
Prepare the cabbage leaves by blanching them in boiling water for 1-2 minutes until pliable. Immediately transfer them to an ice bath to stop cooking, then drain and pat dry. This makes them easier to roll.
⏱️ 5 min - 2
Lay one blanched cabbage leaf flat on a clean surface. Place one slice of thinly sliced pork belly (or other meat) on top of the cabbage leaf. Place a small bundle of enoki mushrooms (about 1/8 of the total amount) at one end of the meat.
⏱️ 5 min - 3
Carefully and tightly roll the cabbage leaf, meat, and mushrooms together into a compact roll. Repeat this process with the remaining cabbage leaves, meat, and mushrooms to create 8 rolls.
⏱️ 10 min - 4
Take each prepared roll and slice it crosswise into 2 or 3 smaller, bite-sized pieces. Aim for pieces that are about 1 1/2 to 2 inches long. This will create spiral-like segments.
⏱️ 5 min - 5
Arrange the sliced firm tofu evenly at the bottom of a large, heavy-bottomed pot or Dutch oven. This will create a layer for the cabbage rolls to rest on and absorb the broth.
⏱️ 2 min - 6
Carefully place the cut cabbage roll segments on top of the tofu, arranging them neatly in the pot. Try to keep them somewhat snug to prevent them from unraveling during cooking.
⏱️ 3 min - 7
In a separate bowl, whisk together the chicken broth and white miso paste until the miso is fully dissolved. Pour this mixture over the cabbage rolls and tofu in the pot, ensuring the liquid almost covers the rolls.
⏱️ 3 min - 8
Cover the pot with its lid. Bring the soup to a gentle simmer over medium heat, then reduce the heat to low and continue to simmer for 20-25 minutes, or until the cabbage is tender and the meat is cooked through.
⏱️ 25 min - 9
Once cooked, remove the lid. Garnish the soup generously with the thinly sliced fresh ginger and chopped green onions. Serve hot directly from the pot.
⏱️ 2 min