Hi, I am Elise. Today, I’m gonna show you how to make a filling miso soup with cabbage, shimeji, and eggs recipe. Never skip today’s recipe. This is a simple recipe to try and is one of my family food recipes. This time, I’m gonna make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
A filling Miso Soup with Cabbage, Shimeji, and Eggs Recipe
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To begin with this particular recipe, we have to 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 that.
The ingredients needed to make A filling Miso Soup with Cabbage, Shimeji, and Eggs:
- Get 1 leaf Cabbage
- Prepare 1/2 bunch Shimeji mushrooms
- Prepare 1 Egg
- Get 1/2 if you prefer Aburaage
- Take 1 small handful Dried wakame seaweed
- Get 600 ml Water
- Get 1 tbsp Dashi stock granules
- Get 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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