Recipe: Perfect 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 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:

  1. Take of leaf Cabbage.
  2. Get of Shimeji mushrooms.
  3. Take of Egg.
  4. Provide of if you prefer Aburaage.
  5. Take of handful Dried wakame seaweed.
  6. Prepare of Water.
  7. Use of Dashi stock granules.
  8. Prepare of 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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