Recipe of Quick A filling Miso Soup with Cabbage, Shimeji, and Eggs

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The ingredients needed to make A filling Miso Soup with Cabbage, Shimeji, and Eggs:

1. Make ready 1 leaf Cabbage
2. Get 1/2 bunch Shimeji mushrooms
3. Prepare 1 Egg
4. Make ready 1/2 if you prefer Aburaage
5. Take 1 small handful Dried wakame seaweed
6. Prepare 600 ml Water
7. Prepare 1 tbsp Dashi stock granules
8. Prepare 2 tbsp Miso

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.

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