Hello everybody, it is me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, a filling miso soup with cabbage, shimeji, and eggs. One of my favorites food recipes. This time, I will make it a 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 is easy, it is quick, it tastes delicious. It is appreciated by millions daily. A filling Miso Soup with Cabbage, Shimeji, and Eggs is something which I have loved my whole life. They are nice and they look fantastic.

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

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

1. Get 1 leaf Cabbage
2. Get 1/2 bunch Shimeji mushrooms
3. Get 1 Egg
4. Take 1/2 if you prefer Aburaage
5. Make ready 1 small handful Dried wakame seaweed
6. Get 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.

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