Egg and Chinese Cabbage Miso Soup

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   ["Roughly mince the Chinese cabbage.", "Doing this allows you to eat a lot of cabbage plus it's good for using it up.", "It also allows for the egg to become entwined easier.", "Break the egg into a bowl and beat.", "Add the dashi stock to a pot and heat on medium.", "Once it begins to boil, put in the Chinese cabbage.", "When Step 3 begins to simmer, add the miso and dissolve.", "Gradually add the egg from Step 2 into 4 and heat until the egg becomes fluffy, turn off the heat and it's all set.", "I collaborated with Cookpad user ""Uuchimama"" on this new recipe: [Miso soup with cheese]"]

* Per serving · 4 servings · Values may vary.

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