Hello everybody, hope you are having an amazing day today. Today, we’re going to make a special dish, a filling miso soup with cabbage, shimeji, and eggs. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
A filling Miso Soup with Cabbage, Shimeji, and Eggs is one of the most popular of recent trending foods in the world. It’s enjoyed by millions daily. It is easy, it is quick, it tastes yummy. They’re fine and they look wonderful. A filling Miso Soup with Cabbage, Shimeji, and Eggs is something that I’ve loved my whole life.
To get started with this recipe, we must first prepare a few ingredients. 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:
- Prepare 1 leaf Cabbage
- Prepare 1/2 bunch Shimeji mushrooms
- Take 1 Egg
- Make ready 1/2 if you prefer Aburaage
- Prepare 1 small handful Dried wakame seaweed
- Take 600 ml Water
- Make ready 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.
- Ready to serve and ENJOY!
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