Hello everybody, it is John, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, a filling miso soup with cabbage, shimeji, and eggs. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
A filling Miso Soup with Cabbage, Shimeji, and Eggs is one of the most well liked of recent trending foods on earth. It’s simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. A filling Miso Soup with Cabbage, Shimeji, and Eggs is something that I have loved my entire life. They’re fine and they look wonderful.
To begin with this recipe, we must prepare a few components. You can have a filling miso soup with cabbage, shimeji, and eggs using 8 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make A filling Miso Soup with Cabbage, Shimeji, and Eggs:
- Get 1 leaf Cabbage
- Make ready 1/2 bunch Shimeji mushrooms
- Take 1 Egg
- Take 1/2 if you prefer Aburaage
- Prepare 1 small handful Dried wakame seaweed
- Prepare 600 ml Water
- Make ready 1 tbsp Dashi stock granules
- Make ready 2 tbsp Miso
Steps 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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