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Vegetable Soup with Mizuna, Cabbage and Corn


  • Mizuna(potherb mustard) 10 g (1/3 oz.)

  • Napa cabbage (hakusai / bok choy / pak choi) 1 leaf

  • Thick deep-fried tofu 1/4 sheet

  • Japanese soup stock(liquid dashi) 400 ml (1-3/4 US cups)

  • Soy Sauce 1-1/2 tsp

  • Salt a dash


  1. Cut the mizuna into 2 cm (3/4 in.) lengths.

  2. Cut the Napa cabbage and deep-fried tofu into bite-size rectangular strips.

  3. Bring the soup stock to a boil in a pot, then add and cook (2).

  4. Season with the soy sauce and salt, then add the corn and (1). Bring to a boil once more and serve in bowls.


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