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

Hello everybody, it’s John, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, a filling miso soup with cabbage, shimeji, and eggs. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

A filling Miso Soup with Cabbage, Shimeji, and Eggs is one of the most favored of recent trending meals on earth. It is appreciated by millions every day. It’s simple, it’s fast, it tastes delicious. A filling Miso Soup with Cabbage, Shimeji, and Eggs is something which I have loved my entire life. They are nice and they look fantastic.

To get started with this recipe, we must prepare a few ingredients. You can cook a filling miso soup with cabbage, shimeji, and eggs using 8 ingredients and 4 steps. Here is how you can achieve it.

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