Vegetable-Packed Miso Soup

Cut the cabbage into bite-sized pieces. Cut the fried tofu in half lengthwise, then cut it into 1 cm-wide strips. Cut the carrot into thin strips, and separate the shimeji mushrooms into small clusters.

Bring 300 ml of water to a boil in a small pot. Add the ingredients from Step 1 in order of cooking time, starting with those that take the longest to cook: carrot, shimeji mushrooms, fried tofu, and cabbage.

Once the vegetables are cooked through, stir in the “Ekīmiso Koji Bijin”. Serve in bowls.