Chinese Cabbage

• 3 leaves Chinese cabbage
• 1 cm (½ in) ginger

Cut each cabbage leaves into 3 pieces, and then into 6 mm (¼ in) strips. Cut the ginger into thin matchsticks. Bring the dashi to the boil, add the cabbage and cook on a medium heat for 5 minutes. Add the ginger, then stir in the miso. Take off the heat and serve.