Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, a filling miso soup with cabbage, shimeji, and eggs. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

A filling Miso Soup with Cabbage, Shimeji, and Eggs is one of the most well liked of current trending foods on earth. It is easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. A filling Miso Soup with Cabbage, Shimeji, and Eggs is something which I’ve loved my whole life. They are nice and they look fantastic.

To begin with this recipe, we have to first prepare a few ingredients. You can have 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. Get leaf Cabbage
2. Take Shimeji mushrooms
3. Prepare Egg
4. Take if you prefer Aburaage
5. Take handful Dried wakame seaweed
6. Take Water
7. Get Dashi stock granules
8. Take 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.

So that’s going to wrap it up with this special food a filling miso soup with cabbage, shimeji, and eggs recipe. Thank you very much for your time. I’m confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!