A filling Miso Soup with Cabbage, Shimeji, and Eggs

• 1 leaf Cabbage
• 1/2 bunch Shimeji mushrooms
• 1 Egg
• 1/2 if you prefer Aburaage
• 1 small handful Dried wakame seaweed
• 600 ml Water
• 1 tbsp Dashi stock granules
• 2 tbsp Miso

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.
3. Remove the hard ends of the shimeji mushrooms and shred into small clumps.
4. Beat an egg in a bowl.
5. When the soup from Step 1 comes to a boil, add the cabbage and shimeji mushroom.
6. When it comes to a boil again, dissolve the miso using chopsticks, and add the dried seaweed.
7. Swirl in the beaten egg, mix, and it's done.

cabbage, mushrooms, egg, aburaage, handful, water, granules

Taken from cookpad.com/us/recipes/155547-a-filling-miso-soup-with-cabbage-shimeji-and-eggs (may not work)