Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, chinese cabbage & egg miso soup with bonito flakes. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Chinese Cabbage & Egg Miso Soup With Bonito Flakes is one of the most favored of current trending meals on earth. It’s easy, it is quick, it tastes yummy. It’s enjoyed by millions daily. They’re nice and they look wonderful. Chinese Cabbage & Egg Miso Soup With Bonito Flakes is something which I’ve loved my whole life.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have chinese cabbage & egg miso soup with bonito flakes using 7 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Chinese Cabbage & Egg Miso Soup With Bonito Flakes:

1. Make ready 120 grams ◎Chinese cabbage
2. Prepare 1/2 piece ◎Aburaage
3. Prepare 800 ml ◎Water
4. Make ready 1/2 heaping teaspoon ☆ Kombu tea
5. Take 3 grams ☆Bonito flakes
6. Take 2 tbsp ☆Miso
7. Get 1 Egg

Instructions to make Chinese Cabbage & Egg Miso Soup With Bonito Flakes:

1. Pour boiling water over the aburaage to drain excess oil. Cut into bite-size pieces. Roughly chop the Chinese cabbage into thin strips.
2. Add ◎ ingredients and boil until the Chinese cabbage softens (you could just boil until the cabbage is the texture you like) I use a pressure cooker to shorten the cooking time.
3. Add the kombu tea and bonito flakes and stir. Add miso and when it dissolves, add the beaten egg a little bit at a time, stirring as you pour in.
4. Done.
5. Ready to serve and ENJOY!

So that is going to wrap this up with this exceptional food chinese cabbage & egg miso soup with bonito flakes recipe. Thanks so much for reading. I’m sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!