A filling Miso Soup with Cabbage, Shimeji, and Eggs
A filling Miso Soup with Cabbage, Shimeji, and Eggs

Hey everyone, it’s Louise, welcome to my recipe page. 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. For mine, I am going to make it a little bit unique. This is gonna smell and look 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 simple, it is fast, it tastes yummy. It is appreciated by millions daily. They’re nice and they look fantastic. A filling Miso Soup with Cabbage, Shimeji, and Eggs is something that I have loved my whole life.

Great recipe for A filling Miso Soup with Cabbage, Shimeji, and Eggs. I make miso soup with various kinds of vegetables, but this combination is my favorite. This time I added aburaage, but feel free to omit for a lighter soup. Recipe by Nobiita The recipe is very simple.

To get started with this recipe, we have to 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 cook that.

The ingredients needed to make A filling Miso Soup with Cabbage, Shimeji, and Eggs:
  1. Make ready 1 leaf Cabbage
  2. Prepare 1/2 bunch Shimeji mushrooms
  3. Make ready 1 Egg
  4. Make ready 1/2 if you prefer Aburaage
  5. Take 1 small handful Dried wakame seaweed
  6. Get 600 ml Water
  7. Get 1 tbsp Dashi stock granules
  8. Make ready 2 tbsp Miso

This Cabbage Miso Soup recipe is a showcase soup for cabbage that adds miso for added complexity and nutritional value. Miso, a fermented soybean paste popular in both Japan and Korea, is full of trace minerals that might help strengthen the immune system and is also high in protein, crucial for maintaining energy and stamina. When the water boils, add the dashi stock and turn down to medium heat. Slice the soft-boiled eggs in half.

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.

When the water boils, add the dashi stock and turn down to medium heat. Slice the soft-boiled eggs in half. Then check the seasoning of the soup and add extra soy sauce, miso or pepper to taste. Garnish with the eggs, sliced cabbage, spring onion and a sprinkle of sesame seeds. A hearty, healthy soup recipe with napa cabbage, white miso, dried shiitake mushrooms, and Japanese udon noodles..

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