Hello, I’m Laura. Today, I’m gonna show you how to make a filling miso soup with cabbage, shimeji, and eggs recipe. Never miss today’s recipe. This is a simple recipe to try and is one of my family food recipes. Nowadays, I will make it a little bit more unique. This is gonna smell and look 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 current trending foods in the world. It’s simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. They’re fine and they look fantastic. A filling Miso Soup with Cabbage, Shimeji, and Eggs is something which I’ve loved my whole life.
To get started with this 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 it.
The ingredients needed to make A filling Miso Soup with Cabbage, Shimeji, and Eggs:
- Take 1 leaf Cabbage
- Take 1/2 bunch Shimeji mushrooms
- Prepare 1 Egg
- Take 1/2 if you prefer Aburaage
- Take 1 small handful Dried wakame seaweed
- Get 600 ml Water
- Prepare 1 tbsp Dashi stock granules
- Take 2 tbsp 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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