Mushroom and Chinese Cabbage and Japanese cakes miso broth
Course: SoupsCuisine: Fusion CuisineDifficulty: EasyServings
2
servingsPrep time
10
minutesCooking time
30
minutesThis simple fusion-inspired recipe combines chewy Japanese rice cakes (Kiri Mochi), earthy shiitake mushrooms, tender Chinese cabbage, and a rich white miso broth for a warm and nourishing meal.
Ingredients
200g Japanese rice cakes (Kiri Mochi), cut into bite-sized pieces
125g shiitake mushrooms, sliced
1 shallot, thinly sliced
3 garlic cloves, finely chopped
1 red chilli, deseeded and finely chopped
½ Chinese cabbage, shredded
1 tbsp white miso paste
400ml water
1 tsp light soy sauce
Rapeseed oil
Sea salt flakes
Ground black pepper
Fresh coriander, finely chopped (for garnish)
Directions
- Heat a sauté pan over medium heat with a drizzle of rapeseed oil.
- Add the shallot and garlic and cook until softened and fragrant.
- Stir in the white miso paste, reducing the heat if necessary to prevent it from burning.
- Add the sliced shiitake mushrooms and cook until softened and coated in the miso.
- Stir in the Chinese cabbage and chopped red chilli, cooking until the cabbage begins to soften.
- Pour in the water and stir until the miso has fully dissolved. Add the light soy sauce and bring the broth to a gentle boil.
- Add the Japanese rice cake pieces, cover with a lid, and simmer for about 8–10 minutes, or until the rice cakes are soft and chewy.
- Season with sea salt and black pepper to taste.
- Divide the broth between serving bowls and garnish with fresh coriander.
- Serve hot and enjoy.
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