Charred Cabbage Soup with Smoked Bacon and White Miso

Yes — this soup actually improves after a night in the fridge. The miso and bacon fat redistribute into the broth and the flavors tighten up noticeably. Store it in an airtight container for up to 4 days. Add a small splash of water or stock when reheating, as it thickens considerably once cold.

You can, but the texture of the cabbage softens significantly after freezing and thawing — it goes from tender-with-some-bite to quite silky. That's not necessarily bad, but it's a different soup. Freeze in portions for up to 2 months and reheat gently on the stovetop over medium-low heat, stirring occasionally.

Green cabbage is the right call here — it holds up to charring and simmering without turning to mush the way Napa or savoy would. Savoy is too delicate and will essentially disintegrate. Red cabbage works in a pinch but will turn the broth a murky purple, which affects presentation more than flavor.

Two likely culprits: the cabbage didn't get hot enough to actually char (it just steamed), or you skipped the apple cider vinegar finish. The vinegar at the end is not optional — it lifts the whole pot. Taste, add vinegar in 1/2 tsp increments, and if it still seems dull, add a touch more miso stirred into a ladle of hot broth first before returning it to the pot.

White (shiro) miso is deliberately mild here so it adds savory depth without overpowering the smoky char. Red miso is considerably saltier and more pungent — if you use it, cut the quantity to 1 tbsp and taste carefully before adding more. Yellow miso is a reasonable middle-ground substitute at the same quantity listed.

Lardons, pancetta (though it lacks smoke), or thick-cut smoked slab bacon all work. If using pancetta, add 1/4 tsp smoked paprika when you add the garlic to restore the smoky backbone. Turkey bacon won't render enough fat — you'd need to supplement with 1 tbsp of neutral oil.

Reheat in a saucepan over medium-low heat with a splash of water or stock, stirring gently. Don't bring it to a rolling boil — the cabbage is already cooked through and a hard boil will push it from tender to completely soft. Three to four minutes of gentle warming is enough.

Technically yes, but the shreds are cut too thin and too uniform to char properly in a skillet — they'll wilt and steam instead of blackening at the edges. For the charring technique to work, you need roughly cut 1-inch pieces with some flat surface area against the hot pan. Buy a small whole cabbage; it's the one ingredient not worth substituting here.

As written, no — it's smoky, savory, and slightly tangy. If you want heat, add 1/4 tsp red pepper flakes when you sauté the garlic, or finish each bowl with a small spoonful of chili crisp. A pinch of white pepper stirred in at the end also adds a different kind of sharpness without making it conventionally spicy.

You can pressure-cook the simmering phase, but you still need to char the cabbage on the stovetop in a skillet first — the Instant Pot will not char anything. After charring and sautéing the aromatics using the Sauté function, add the stock, seal, and pressure-cook on High for 8 minutes with a quick release. Stir in miso and vinegar after opening the lid.