Chinese Cabbage & Egg Miso Soup With Bonito Flakes

1. 1

   Pour boiling water over the aburaage to drain excess oil.

2. 2

   Cut into bite-size pieces.

3. 3

   Roughly chop the Chinese cabbage into thin strips.

4. 4

   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.

5. 5

   Add the kombu tea and bonito flakes and stir.

6. 6

   Add miso and when it dissolves, add the beaten egg a little bit at a time, stirring as you pour in.

7. 7

   Done.

* Per serving · 4 servings · Values may vary.

No additional tips available.