Perfect Egg and Chinese Cabbage Miso Soup Recipe

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This blog post was created prior to the Coronavirus outbreak and recent CDC social distancing recommendations. As many of us are spending more time at home, I hope this recipe inspires you to try something new and brings some joy. Stay safe!

It is quick and easy to prepare and also brings healthy fiber into your kitchen - our Egg and Chinese Cabbage Miso Soup. Since you cook the peppers in the oven, it becomes particularly aromatic and goes perfectly with gnocchi, hard cheese and balsamic cream. If there is anything left over, you can also use the Egg and Chinese Cabbage Miso Soup as a great lunch side dish the next day. Good Appetite! Fast, faster, express! With our express recipes you can conjure up a balanced and, above all, delicious dish on the table in no time!

If you are looking for an easy yummy snack you should try this Egg and Chinese Cabbage Miso Soup recipe. This Egg and Chinese Cabbage Miso Soup make for a yummy summer dinner that you can make it easy. The Egg and Chinese Cabbage Miso Soup recipe today I am going to share will surely make you relish the taste of home. Let’s explore the Egg and Chinese Cabbage Miso Soup recipe.

Egg and Chinese Cabbage Miso Soup.

Egg and Chinese Cabbage Miso Soup Before preparing the dish, we have done some research on how to make Egg and Chinese Cabbage Miso Soup easily with yummy taste. You can have Egg and Chinese Cabbage Miso Soup using 4 ingredients and 6 steps. Here is how you achieve it.

Tasty Egg and Chinese Cabbage Miso Soup Recipe Ingredients

  1. It's 100 grams of Chinese cabbage.
  2. You need 1 large of Egg.
  3. You need 700 ml of Dashi stock.
  4. It's 1 of Miso.

How to make Egg and Chinese Cabbage Miso Soup from scracth

  1. 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..
  2. Break the egg into a bowl and beat..
  3. Add the dashi stock to a pot and heat on medium. Once it begins to boil, put in the Chinese cabbage..
  4. When Step 3 begins to simmer, add the miso and dissolve..
  5. 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..
  6. I collaborated with Cookpad user "Uuchimama" on this new recipe: [Miso soup with cheese] https://cookpad.com/us/recipes/156723-cheese-in-miso-soup.