Cut the cabbage into 4cm wide pieces for 1/3 of it. Set aside.

Layer 1/3 of the cabbage with 4 gyoza wrappers and 2 slices of bacon. Repeat the layering process with another 1/3 of the cabbage, then top with the remaining 1/3 of the cabbage. Cut into 6 equal portions.

In a pot, mix white miso and cream cheese. Gradually add water while stirring until smooth. Add salt and mix well.

Place the layered cabbage and bacon into the pot. Add the reserved cabbage in the center. Bring to a boil over medium heat, then cover and simmer on low heat for 10 minutes until the cabbage softens.