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The ingredients needed to make A filling Miso Soup with Cabbage, Shimeji, and Eggs:
- You need 1 leaf Cabbage
- Prepare 1/2 bunch Shimeji mushrooms
- Prepare 1 Egg
- Use 1/2 if you prefer Aburaage
- Provide 1 small handful Dried wakame seaweed
- Prepare 600 ml Water
- Use 1 tbsp Dashi stock granules
- Provide 2 tbsp 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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