Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, a filling miso soup with cabbage, shimeji, and eggs. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

A filling Miso Soup with Cabbage, Shimeji, and Eggs is one of the most favored of current trending meals in the world. It’s appreciated by millions every day. It is easy, it is fast, it tastes yummy. A filling Miso Soup with Cabbage, Shimeji, and Eggs is something which I have loved my whole life. They are nice and they look wonderful.

To begin with this recipe, we have to first prepare a few components. You can cook a filling miso soup with cabbage, shimeji, and eggs using 8 ingredients and 4 steps. Here is how you can achieve it.

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

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

Instructions 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.
5. Ready to serve and ENJOY!

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