Chinese Cabbage & Egg Miso Soup With Bonito Flakes

• 120 grams Chinese cabbage
• 1/2 piece Aburaage
• 800 ml Water
• 1/2 heaping teaspoon Kombu tea
• 3 grams Bonito flakes
• 2 tbsp Miso
• 1 Egg

1. Pour boiling water over the aburaage to drain excess oil.
2. Cut into bite-size pieces.
3. Roughly chop the Chinese cabbage into thin strips.
4. Add ingredients and boil until the Chinese cabbage softens (you could just boil until the cabbage is the texture you like) I use a pressure cooker to shorten the cooking time.
5. Add the kombu tea and bonito flakes and stir.
6. Add miso and when it dissolves, add the beaten egg a little bit at a time, stirring as you pour in.
7. Done.

chinese cabbage, aburaage, water, egg

Taken from cookpad.com/us/recipes/157318-chinese-cabbage-egg-miso-soup-with-bonito-flakes (may not work)