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

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