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

Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, a filling miso soup with cabbage, shimeji, and eggs. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

A filling Miso Soup with Cabbage, Shimeji, and Eggs is one of the most favored of current trending foods on earth. It is enjoyed by millions daily. It is easy, it’s quick, it tastes delicious. A filling Miso Soup with Cabbage, Shimeji, and Eggs is something which I’ve loved my whole life. They are nice and they look wonderful.

Great recipe for A filling Miso Soup with Cabbage, Shimeji, and Eggs. I make miso soup with various kinds of vegetables, but this combination is my favorite. This time I added aburaage, but feel free to omit for a lighter soup.

To begin with this particular recipe, we must prepare a few ingredients. 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 make A filling Miso Soup with Cabbage, Shimeji, and Eggs:
  1. Prepare 1 leaf Cabbage
  2. Make ready 1/2 bunch Shimeji mushrooms
  3. Make ready 1 Egg
  4. Get 1/2 if you prefer Aburaage
  5. Take 1 small handful Dried wakame seaweed
  6. Get 600 ml Water
  7. Get 1 tbsp Dashi stock granules
  8. Get 2 tbsp Miso

It's fun to put some vegetables in it. Slice the soft-boiled eggs in half. Then check the seasoning of the soup and add extra soy sauce, miso or pepper to taste. Garnish with the eggs, sliced cabbage, spring onion and a sprinkle of sesame seeds.

Instructions 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.

Spring cabbage and poached egg miso soup. Miso Soup with Spring Turnip and Atsuage Fried Tofu Atsu-age is added to add richness to the whole turnip leaves.. Miso soup with komatsuna, aburaage and shimeji mushrooms The komatsuna that becomes delicious from autumn is garnished with fragrant shimeji mushrooms. See Also: Tonjiru (Pork & Veggies Miso Soup) Recipe; Yosenabe (Japanese Hot Pot) Recipe; More Delicious Low Carb Recipes; It also contains konnyaku (konjac), an almost zero-calorie ingredient. The konnyaku not only adds a nice chewy texture to the soup, it also provides more fullness as a faux carb for those eating this soup as a low-carb meal on its own without rice.

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