Soft Napa Cabbage and Fish Cake Miso Soup
(Baby Food/Baby Soup) Savory and Tender Napa Cabbage Fish Cake Miso Soup
Using the homemade baby fish cakes from our previous recipe, we’ve prepared a gentle Napa Cabbage Fish Cake Miso Soup perfect for little ones. The savory depth of miso, the natural sweetness of napa cabbage, and the chewy texture of fish cake combine to create a dish that will surely capture your baby’s palate.
Main Ingredients- 5 leaves Napa cabbage (preferably young/soft)
- 1 sheet-sized piece of homemade baby fish cake (or store-bought)
- 600ml Anchovy-Kelp Broth
Vegetables- 2cm White part of green onion
- 1/6 Onion
- 2cm piece Zucchini
Seasoning- 0.5 tsp Minced garlic
- 1 tsp Low-sodium baby miso paste
- 0.5 tsp Sesame oil
- 2cm White part of green onion
- 1/6 Onion
- 2cm piece Zucchini
Seasoning- 0.5 tsp Minced garlic
- 1 tsp Low-sodium baby miso paste
- 0.5 tsp Sesame oil
Cooking Instructions
Step 1
First, wash and prepare all the ingredients for the soup. Rinse the napa cabbage and vegetables thoroughly under running water.
Step 2
Chop the napa cabbage into bite-sized pieces, about 2-3 cm. Pieces that are too small might lose their texture, while pieces that are too large can be difficult for babies to eat.
Step 3
Place the chopped napa cabbage in a bowl. Add 0.5 tsp of minced garlic, 1 tsp of baby miso paste, and 0.5 tsp of sesame oil. Gently mix with your hands until the seasonings are evenly distributed throughout the cabbage. This step allows the flavors to meld beautifully.
Step 4
Let the seasoned cabbage sit for about 5 minutes. This resting period allows the miso and sesame oil to fully penetrate the cabbage, enhancing its natural sweetness and savory notes.
Step 5
Finely chop the green onion. Dice the onion and zucchini into pieces similar in size to the napa cabbage, ensuring they are easy for your baby to eat. Cutting vegetables to uniform sizes helps them cook evenly and makes the soup visually appealing.
Step 6
Cut the homemade or store-bought fish cake into bite-sized pieces, about 1.5-2 cm. Avoid cutting them too thinly so they retain a pleasant chewiness.
Step 7
Pour 600ml of anchovy-kelp broth into a pot and bring it to a boil over medium-high heat. Remember to keep the saltiness appropriate for your baby.
Step 8
Once the broth is simmering, add the seasoned napa cabbage and the chopped vegetables (zucchini and onion). Bring it back to a boil. Be careful not to overcook the vegetables at this stage, as they can become too soft.
Step 9
After adding the vegetables and bringing the soup back to a boil, cover the pot and reduce the heat to medium-low. Let it simmer gently for 5-7 minutes, allowing the napa cabbage and vegetables to become tender.
Step 10
Once the vegetables are tender, add the cut fish cake to the pot and simmer for another 1-2 minutes. Fish cakes can become mushy if boiled for too long, so just a brief simmer is needed.
Step 11
Finally, add the chopped green onions and simmer briefly for another moment. This adds a final touch of fresh aroma to complete your delicious Napa Cabbage Fish Cake Miso Soup.
Step 12
Your savory and tender Napa Cabbage Fish Cake Miso Soup is ready! Let it cool slightly before serving it to your baby.
Step 13
Today, we’ve paired this soup with homemade pan-fried fish cakes (see previous recipe), stir-fried zucchini and shrimp with rice (see previous recipe), fresh kiwi, and Shine Muscat grapes to create a complete and nutritious meal for your baby. Enjoy!
