by

A filling Miso Soup with Cabbage, Shimeji, and Eggs

A filling Miso Soup with Cabbage, Shimeji, and Eggs

A hearity miso soup with lots of vegetables.

Ingredients: 4 servings

Cabbage
1 leaf
Shimeji mushrooms
1/2 bunch
Egg
1
Aburaage
1/2 if you prefer
Dried wakame seaweed
a small handful
Water
600 ml
Dashi stock granules
1 tablespoon
Miso
2 tablespoons

Steps

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.

Story Behind this Recipe

I make miso soup with various kinds of vegetables, but this combination is my favorite.