Egg and Chinese Cabbage Miso Soup

• 100 grams Chinese cabbage
• 1 large Egg
• 700 ml Dashi stock
• 1 Miso

1. Roughly mince the Chinese cabbage.
2. Doing this allows you to eat a lot of cabbage plus it's good for using it up.
3. It also allows for the egg to become entwined easier.
4. Break the egg into a bowl and beat.
5. Add the dashi stock to a pot and heat on medium.
6. Once it begins to boil, put in the Chinese cabbage.
7. When Step 3 begins to simmer, add the miso and dissolve.
8. 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.
9. I collaborated with Cookpad user "Uuchimama" on this new recipe: Miso soup with cheese

chinese cabbage, egg, stock

Taken from cookpad.com/us/recipes/150408-egg-and-chinese-cabbage-miso-soup (may not work)