A filling Miso Soup with Cabbage, Shimeji, and Eggs

1. 1

   Dissolve dashi stock in water in a pot, add the aburaage cut into 1 cm strips (optional) and heat.

2. 2

   Cut the cabbage into 2 cm squares.

3. 3

   Remove the hard ends of the shimeji mushrooms and shred into small clumps.

4. 4

   Beat an egg in a bowl.

5. 5

   When the soup from Step 1 comes to a boil, add the cabbage and shimeji mushroom.

6. 6

   When it comes to a boil again, dissolve the miso using chopsticks, and add the dried seaweed.

7. 7

   Swirl in the beaten egg, mix, and it's done.

* Per serving · 4 servings · Values may vary.

No additional tips available.