A filling Miso Soup with Cabbage, Shimeji, and Eggs
A filling Miso Soup with Cabbage, Shimeji, and Eggs

Hey everyone, it’s Louise, 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 food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

A filling Miso Soup with Cabbage, Shimeji, and Eggs is one of the most popular of current trending meals on earth. It is 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 are fine and they look wonderful.

To begin with this particular recipe, we must first prepare a few components. 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:
  1. Prepare leaf Cabbage
  2. Make ready Shimeji mushrooms
  3. Make ready Egg
  4. Get if you prefer Aburaage
  5. Get handful Dried wakame seaweed
  6. Make ready Water
  7. Make ready Dashi stock granules
  8. Prepare Miso
Instructions to make A filling Miso Soup with Cabbage, Shimeji, and Eggs:
  1. Dissolve dashi stock in water in a pot, add the aburaage cut into 1 cm strips (optional) and heat.
  2. 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.
  3. When the soup from Step 1 comes to a boil, add the cabbage and shimeji mushroom.
  4. 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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