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

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Hence, it should be somewhat obvious that it’s not at all difficult to add healthy eating to your daily lifestyle.

We hope you got insight from reading it, now let’s go back to a filling miso soup with cabbage, shimeji, and eggs recipe. You can have a filling miso soup with cabbage, shimeji, and eggs using 8 ingredients and 4 steps. Here is how you cook it.

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

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