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Egg and Chinese Cabbage Miso Soup

Before you jump to Egg and Chinese Cabbage Miso Soup recipe, you may want to read this short interesting healthy tips about Healthy Energy Snacks.

Healthy and balanced eating encourages a feeling of wellness. Increasing our consumption of healthy foods while lowering the intake of unhealthy types plays a role in a more wholesome feeling. Eating more fresh vegetables helps you feel a lot better than eating a portion of pizza. Selecting healthier food choices can be tough if it is snack time. Shopping for goodies can be a difficult task because you have countless options. Why not try some of the following wholesome snacks the next time you need some extra energy?

While searching for a convenient healthy snack, do not forget about yogurt. In fact, many individuals will substitute a container of yogurt for a healthy lunch-something we don't recommend. You can not beat yogurt whenever it comes to a healthy snack though. Along with calcium, it really is a good supplier of necessary protein and vitamin B. Easily digestible, yogurt can actually help your gastrointestinal system work properly depending upon the culture used to produce it. Fast hint: select unsweetened yogurt and add in walnuts or flaxseeds. It's an simple way to reduce sugar while still enjoying a tasty snack.

A large variety of quick health snacks is easily available. When you make the determination to be healthy, it's uncomplicated to find just what you need to be successful at it.

We hope you got insight from reading it, now let's go back to egg and chinese cabbage miso soup recipe. You can cook egg and chinese cabbage miso soup using 4 ingredients and 6 steps. Here is how you do that.

The ingredients needed to make Egg and Chinese Cabbage Miso Soup:

Prepare 100 grams of Chinese cabbage.
Take 1 large of Egg.
Take 700 ml of Dashi stock.
You need 1 of Miso.

Steps to make Egg and Chinese Cabbage Miso Soup:

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

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