Pour boiling water over the aburaage to drain excess oil. Cut into bite-size pieces. Roughly chop the Chinese cabbage into thin strips.
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.
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.
Story Behind this Recipe
My daughter loves user "Dorayuuku's" "Egg & Chinese Cabbage Miso Soup" (Recipe ID: 1651907). I always use dashi stock granules, but when I ran out, I used kombu tea, bonito flakes, and aburaage. My daughter loved it, so I uploaded this recipe. "Dorayuuku," thanks for the wonderful recipe.
If you add kombu tea at the beginning, it gets too bubbly, so add it later. You can use less miso (to reduce salt) and it will still taste delicious because of the umami in the aburaage, kombu tea, and bonito flakes. Of course, you'll also get a lot of nutrition from the bonito flakes.