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

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We hope you got benefit from reading it, now let’s go back to a filling miso soup with cabbage, shimeji, and eggs recipe. To make a filling miso soup with cabbage, shimeji, and eggs you only need 8 ingredients and 4 steps. Here is how you achieve that.

The ingredients needed to make A filling Miso Soup with Cabbage, Shimeji, and Eggs:
  1. Prepare 1 leaf Cabbage
  2. Provide 1/2 bunch Shimeji mushrooms
  3. Prepare 1 Egg
  4. Prepare 1/2 if you prefer Aburaage
  5. Get 1 small handful Dried wakame seaweed
  6. Get 600 ml Water
  7. Take 1 tbsp Dashi stock granules
  8. You need 2 tbsp Miso
Steps 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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