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This simple soup featuring alternating layers of napa cabbage and meat is light and comforting!
Soup is a staple in my household, especially during winter, and one of my favorite soups to make is Mille Feuille Nabe (Thousand Layer Pot) because of its simplicity and comforting flavors. The soup base is dashi broth, a fundamental Japanese stock made from bonito fish that serves as the foundation for many classic dishes such as miso soup, shabu-shabu, and more. Thinly sliced meat, typically beef or pork, is layered between napa cabbage leaves, then cut and arranged neatly (or not) in a soup pot to create the signature “thousand-layer” effect. As the cabbage cooks, it releases its natural sweetness and flavor compounds, while the meat adds smokiness and richness from its fat, resulting in a deeply savory and satisfying soup.
Typically this dish is prepared in a Japanese clay pot called a donabe. The thick clay distributes heat evenly and helps trap the flavors inside the pot, enhancing the dish as it cooks. The donabe’s elegant design also complements the visual beauty of the layered ingredients. However, not everyone owns a donabe, so feel free to use whatever pot you have on hand. The dish can be served with dipping sauces like ponzu or sesame sauce, which add a bright, tangy contrast to the rich broth, though I usually just eat the soup by itself. After most of the ingredients have been eaten, many people finish the meal by adding rice to the remaining broth, allowing it to absorb all the concentrated flavors for a final, comforting course.
I’ve made this dish several times for family and friends, and it’s always been a hit – so if you’re planning a dinner party, I highly recommend serving mille feuille nabe!
Mille Feuille Nabe
Description
Layers of napa cabbage and meat are slowly simmered in a dashi and kombu broth.
Ingredients
Instructions
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Prepare your ingredients. The quantity of the beef, cabbage, and daikon will vary depending on many factors such as the size of the cabbage leaves, daikon, and pot. Use your best judgment. For context, I used a 7 inch pot.
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To assemble everything, lay one cabbage leaf down. Add 2 slices of daikon and 1 or 2 slices of thinly sliced beef on top. Add the next cabbage leaf on top and repeat until you have layers of repeating ingredients.
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Slice the layers into 5 equal parts and arrange the sections tightly into a pot. Set aside.
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If you are using mushrooms, leave a small space in the middle of the pot and stuff the mushroom bunch in the middle.
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In another pot, combine water, soy sauce, konbu, sugar, dashi, and mirin and bring the broth to a simmer over low medium heat.
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Carefully pour the broth over the cabbage and cover the pot with a lid. Cook the soup over low medium heat and bring it to a simmer. Allow the soup to simmer for an additional 10 minutes.
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Garnish the top with green onions and enjoy!
Nutrition Facts
Servings 2
Serving Size 1
- Amount Per Serving
- Calories 178kcal
- % Daily Value *
- Total Fat 6g10%
- Sodium 1193mg50%
- Total Carbohydrate 10.6g4%
- Dietary Fiber 2.5g10%
- Sugars 8.9g
- Protein 14g29%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The soup is good by itself or when paired with rice.
You can store the soup in an airtight container in the fridge for up to 3 days.
