• Miwa


Updated: Nov 2




<Yield> 4 servings

<Prep time> 8 mins ( without including the time for soaking kombu and dried shiitake mushrooms)

<Cook time> 25-30 mins


6 cups chopped ( 700g) napa cabbage

1 cup sliced (200g) daikon radish

1 cup sliced( 100g) carrot

2 cups ( 200g) enoki mushrooms

1 cup sliced( 100g) leek

2 sheets fried tofu/ aburaage

1 cup (100g) spinach

1 pack( 200g) tofu

6 pieces frozen gyoza ( optional)


4 pieces dried shiitake mushroom

10cm ×5cm kombu(10g)

1L / 4 ½ cups water

130ml / ⅔ cup sake

2 tbsp soy sauce

130ml / ⅔ cup Mirin

½ tsp salt


3 tbsp Grated daikon radish + ½ tsp chili paste

ponzu/ soy sauce

yuzu kosho


1: Soak kombu and dried shiitake mushrooms overnight. When the shiitake mushrooms are fully hydrated, remove them from the broth.

2: Chop napa cabbage into a big bite size. Slice carrot, daikon radish , and leeks into about 1cm thin pieces. Cut off the stem of enoki mushrooms and shred them by hand. Remove the stem of dried shiitake mushrooms (Step1) and thinly slice the cap.

3: To the pot, add toasted sesame oil. Add napa cabbage and cook it until it’s wilt. Add kombu shiitake stock( Step1), salt, cooking sake, and mirin. Just before coming to a boil, remove kombu. Add the rest of the vegetables( from Step2). Close the lid and cook it until the vegetables are cooked over small- medium heat for 15-20mins.

4:Grate daikon radish and mix with chili paste. ( Optional)

5: Remove the excess oil from fried tofu by pressing it with a kitchen towel. Cut them into thin strips. Cut tofu into big bite size pieces.

6: Open the lid and add fried tofu, tofu ,spinach and frozen gyoza. Adjust the taste with soy sauce. Once gyoza is cooked, turn off the heat. Enjoy with the sauce listed above.

<Miwa’s tips> ※Watch more on YouTube!

1: Add soy sauce very at the end to retain the aroma.

2: The soup is lightly seasoned as it’s supposed to be enjoyed with sauce. Feel free to add more soy sauce or salt if you like.

3: Add leftover rice together with chopped spring onion, nori seaweed and toasted sesame seeds to make rice porridge after you empty out the ingredients. You can learn more on Youtube.

<Storage time>

Keep them in an air-tight container in the fridge for 2 days, but better to finish it up in a day.

<MIWA’s recommendations♡>

- First E-cookbooks are now available! I hope this will be helpful and enjoyable in your kitchen^^

-Please check out beautiful Japanese tableware to decorate your table! Use my code MIWA to get 5% off from your purchase!

-If you need very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese maker!

2022/10/29 MIWA

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