Hello, I’m Kate. Today, I’m gonna show you how to prepare a filling miso soup with cabbage, shimeji, and eggs recipe. Never miss today’s recipe. This is a very simple recipe to try and is one of my family food recipes. This time, I will make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
A filling Miso Soup with Cabbage, Shimeji, and Eggs Recipe
A filling Miso Soup with Cabbage, Shimeji, and Eggs is one of the most favored of recent trending foods in the world. It’s simple, it is fast, it tastes yummy. It is appreciated by millions every day. A filling Miso Soup with Cabbage, Shimeji, and Eggs is something which I have loved my entire life. They are nice and they look fantastic.
To bewith this recipe, we have to prepare a few ingredients. You can cook a filling miso soup with cabbage, shimeji, and eggs using 8 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make A filling Miso Soup with Cabbage, Shimeji, and Eggs:
- Get 1 leaf Cabbage
- Get 1/2 bunch Shimeji mushrooms
- Take 1 Egg
- Get 1/2 if you prefer Aburaage
- Make ready 1 small handful Dried wakame seaweed
- Take 600 ml Water
- Make ready 1 tbsp Dashi stock granules
- Prepare 2 tbsp Miso
Instructions to make A filling Miso Soup with Cabbage, Shimeji, and Eggs:
- Dissolve dashi stock in water in a pot, add the aburaage cut into 1 cm strips (optional) and heat.
- Cut the cabbage into 2 cm squares. Remove the hard ends of the shimeji mushrooms and shred into small clumps. Beat an egg in a bowl.
- When the soup from Step 1 comes to a boil, add the cabbage and shimeji mushroom.
- When it comes to a boil again, dissolve the miso using chopsticks, and add the dried seaweed. Swirl in the beaten egg, mix, and it’s done.
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