Creamy Miso Mushroom Cabbage with Crispy Bacon
A warm and simple dish featuring savory miso, soft mushrooms, wilted cabbage, and crunchy bacon, perfect for a cozy weeknight meal.
Ingredients
Main ingredients
- 1 cup mushrooms, sliced Use firm mushrooms for best texture.
- 2 cups cabbage, shredded Kale or bok choy can be used as a substitute.
- 4 slices bacon, cooked and crispy Cook bacon until very crispy for a nice crunch.
- 2 tablespoons miso paste Can use a vegetarian option or smoked tofu.
- 1 cup cream or coconut milk For a dairy-free option, use coconut milk.
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- Chopped green onions for garnish
Instructions
Preparation
- In a large skillet, heat olive oil over medium heat.
- Add minced garlic and sauté for 1 minute until fragrant.
- Add sliced mushrooms and cook until softened.
- Stir in shredded cabbage and cook until wilted.
- In a small bowl, mix miso paste with cream or coconut milk until smooth.
- Pour the miso mixture over the vegetables and stir to combine.
- Cook for an additional 2-3 minutes until heated through.
- Crumble crispy bacon over the top and garnish with chopped green onions.
- Serve warm.
Notes
Cool the dish to room temperature before storing. Store in an airtight container in the fridge for up to 3 days. Reheat gently, adding a splash of water or cream if it seems dry. Taste and add salt last due to the saltiness of miso and bacon.