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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 cook a filling miso soup with cabbage, shimeji, and eggs you only need 8 ingredients and 4 steps. Here is how you achieve it.
The ingredients needed to make A filling Miso Soup with Cabbage, Shimeji, and Eggs:
- Take of leaf Cabbage.
- Get of Shimeji mushrooms.
- Take of Egg.
- Provide of if you prefer Aburaage.
- Take of handful Dried wakame seaweed.
- Prepare of Water.
- Use of Dashi stock granules.
- Prepare of 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..
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