Hello, I’m Kate. 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 will 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
A filling Miso Soup with Cabbage, Shimeji, and Eggs is one of the most popular of recent trending foods in the world. It is simple, it is quick, it tastes delicious. It is enjoyed by millions daily. A filling Miso Soup with Cabbage, Shimeji, and Eggs is something that I have loved my entire life. They’re fine and they look fantastic.
To get started with this recipe, we have to first 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 cook that.
The ingredients needed to make A filling Miso Soup with Cabbage, Shimeji, and Eggs:
- Take 1 leaf Cabbage
- Make ready 1/2 bunch Shimeji mushrooms
- Prepare 1 Egg
- Take 1/2 if you prefer Aburaage
- Prepare 1 small handful Dried wakame seaweed
- Make ready 600 ml Water
- Take 1 tbsp Dashi stock granules
- Take 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.
So that is going to wrap this up with this distinctive dish a filling miso soup with cabbage, shimeji, and eggs recipe. Thanks so much for your time. I am sure you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Happy cooking.
