Hey everyone, it’s Jim, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, chinese cabbage & egg miso soup with bonito flakes. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.
Green cabbage is the most common and best-known variety of cabbage. It is a tightly wrapped and ball-shaped cabbage, while napa cabbage looks more like. Chinese cabbage can refer to two subspecies of cabbage belonging to the family Brassicaceae, Brassica rapa pekinensis (napa cabbage) and Brassica rapa chinensis (bok-choy).
Chinese Cabbage & Egg Miso Soup With Bonito Flakes is one of the most popular of current viral meals in the world. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. They’re fine and they look fantastic. Chinese Cabbage & Egg Miso Soup With Bonito Flakes is something which I’ve loved my entire life.
To begin with this recipe, we must first prepare a few ingredients. You can cook chinese cabbage & egg miso soup with bonito flakes using 7 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Chinese Cabbage & Egg Miso Soup With Bonito Flakes:
- Take 120 grams ◎Chinese cabbage
- Prepare 1/2 piece ◎Aburaage
- Get 800 ml ◎Water
- Get 1/2 heaping teaspoon ☆ Kombu tea
- Prepare 3 grams ☆Bonito flakes
- Prepare 2 tbsp ☆Miso
- Get 1 Egg
Not surprisingly, the types of Chinese cabbage sound like items you could order at a Chinese restaurant – such as. Chinese cabbage ( Brassica rapa , subspecies pekinensis and chinensis ) can refer to two distinct varieties of Chinese leaf vegetables used often in Chinese cuisine. These vegetables are both related to the Western cabbage , and are of the same species as the common turnip. Chinese cabbage is also scientifically known as Brassica Pekinensis.
Step by Step to make Chinese Cabbage & Egg Miso Soup With Bonito Flakes:
- Pour boiling water over the aburaage to drain excess oil. Cut into bite-size pieces. Roughly chop the Chinese cabbage into thin strips.
- 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.
- Add the kombu tea and bonito flakes and stir. Add miso and when it dissolves, add the beaten egg a little bit at a time, stirring as you pour in.
- Done.
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