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Hearty Cabbage Miso Soup

Miso soupIngredients:

  • ¼ cup Canola oil
  • 12 ounces Firm tofu, diced into bite sized pieces
  • 1 bunch green onion, sliced on a bias (diagonal)
  • 2 Large Carrots, diced
  • 1 Bag frozen peas
  • 3 tablespoons Miso paste
  • ½ gallon chicken or fish stock
  • ½ head of Frontera cabbage, julienne slices
  • Salt and white pepper to taste


  1. Heat oil in a large stock pot over medium-high heat.
  2. Add tofu the heated pot without stirring.
  3. Add green onion, carrots and peas to the pot and stir.
  4. Add miso paste; be sure to fully incorporate paste throughout the vegetables.
  5. Add the stock to the pot and follow with t he cabbage.
  6. Let simmer on low heat for 15 minutes, add salt and pepper to taste.

Michelle M. Gonsalves
Executive Chef
Frontera Produce LTD

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