Miso-ish dish inspired by Mille-Feuille Nabe · Breakthrough Body Blueprint

Miso-ish dish inspired by Mille-Feuille Nabe

A Japanese friend showed me that he does not need really need to add water to make the Mille-Feuille Nabe, a warm and comforting soupy dish, because the soup comes from the cabbage! But I also need to make it more meal-prep friendly due to a busy schedule.

Adjustments:

instead of layering cabbages and thinly sliced meat, and arranging them nicely into the pot, I simply used the ingredients needed.

Preparations and packing:

Protein of choice

Napa cabbage (I use 150g or around 3-4 leaves)

Carrots

Mushrooms

Soft Tofu

1 tablespoon miso (reduced salt)

Wash vegetables. Slice up cabbage and carrots.
Pack cabbage, carrots and mushrooms into a bag.
Protein : portioned according to your meal needs. Or you can portion them prior to cooking.
Salmon: I buy pre-portioned and frozen fillets and I literally just use them frozen!

— that’s all for prep! Store in fridge.

— you can make as many of these pre-packed ingredients for as many meals you wanna!

— when you want to cook this, all you need to do is to throw the veg, protein and miso into a pot!

Cooking:

Heat a pan/ small pot.
Dump a bag of veg in.
Add Protein: I have used a frozen salmon fillet in this and it worked well. Chicken: I might season it with a bit of soya sauce and pepper, and ginger powder if I wanna.
Add one tablespoon of miso.
Cover pot with lid. When lid fogs up a little, lower to medium heat and let it simmer. the water will be released from the cabbage and you’ll have your broth!
Add tofu gently into the mix and simmer a bit more.
It’s done when the veg and protein are cooked and cabbage has released the water. If you want a soup, you can add more hot water.
You can eat this with rice or on its own.