Step-by-Step Guide to Prepare Speedy 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 make a filling miso soup with cabbage, shimeji, and eggs you only need 8 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to prepare A filling Miso Soup with Cabbage, Shimeji, and Eggs:

1. Prepare 1 of leaf Cabbage.
2. You need 1/2 bunch of Shimeji mushrooms.
3. Use 1 of Egg.
4. Get 1/2 of if you prefer Aburaage.
5. Provide 1 small of handful Dried wakame seaweed.
6. Take 600 ml of Water.
7. Prepare 1 tbsp of Dashi stock granules.
8. Provide 2 tbsp 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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