Chinese Cabbage & Egg Miso Soup With Bonito Flakes
Chinese Cabbage & Egg Miso Soup With Bonito Flakes

Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, chinese cabbage & egg miso soup with bonito flakes. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Chinese Cabbage & Egg Miso Soup With Bonito Flakes is one of the most popular of current trending foods on earth. It is easy, it’s quick, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look fantastic. Chinese Cabbage & Egg Miso Soup With Bonito Flakes is something that I have loved my whole life.

Is Chinese cabbage the same as Napa cabbage? There are a few different kinds of Chinese cabbage, but Napa cabbage is the most popular in the group. Most grocery stores label Napa varieties as "Chinese cabbage," but beware: they may also put bok choy, pak choy or other Asian greens under the same label.

To begin with this recipe, we have to first prepare a few components. You can have chinese cabbage & egg miso soup with bonito flakes using 7 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Chinese Cabbage & Egg Miso Soup With Bonito Flakes:
  1. Prepare 120 grams ◎Chinese cabbage
  2. Get 1/2 piece ◎Aburaage
  3. Take 800 ml ◎Water
  4. Take 1/2 heaping teaspoon ☆ Kombu tea
  5. Get 3 grams ☆Bonito flakes
  6. Take 2 tbsp ☆Miso
  7. Take 1 Egg

These vegetables are both variant cultivars or subspecies of the turnip and belong to the same genus as such Western staples as cabbage, broccoli, and cauliflower. Chinese cabbage can also be served raw, like in a salad or slaw. Simply chop the Napa cabbage into very thin strips and add in scallions, a chili, julienned carrots, or other vegetables. The members of this family include the cauliflower, cabbage, turnip, radish, broccoli, Brussels sprouts etc.

Instructions to make Chinese Cabbage & Egg Miso Soup With Bonito Flakes:
  1. Pour boiling water over the aburaage to drain excess oil. Cut into bite-size pieces. Roughly chop the Chinese cabbage into thin strips.
  2. 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.
  3. Add the kombu tea and bonito flakes and stir. Add miso and when it dissolves, add the beaten egg a little bit at a time, stirring as you pour in.
  4. Done.

Chinese cabbage is one of the most versatile vegetable. It is very popular, can be grown in a short period of time and has high nutritional value. It belongs to the same genre as the European cabbage; however more elongated leaves. Chinese cabbage (Brassica pekinensis) is an oriental vegetable that is used a lot in sandwiches and salads instead of lettuce. The leaves are tender like lettuce even though it is a cabbage.

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