A filling Miso Soup with Cabbage, Shimeji, and Eggs.
Hello everybody, it is Jim, welcome to our recipe site. Today, I will show you a way to prepare 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 tasty. This is gonna smell and look delicious.
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To get started with this particular 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 that.
The ingredients needed to make A filling Miso Soup with Cabbage, Shimeji, and Eggs:
- {Get 1 of leaf Cabbage.
- {Make ready 1/2 bunch of Shimeji mushrooms.
- {Take 1 of Egg.
- {Prepare 1/2 of if you prefer Aburaage.
- {Take 1 small of handful Dried wakame seaweed.
- {Prepare 600 ml of Water.
- {Take 1 tbsp of Dashi stock granules.
- {Get 2 tbsp of 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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