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Simmered Cabbage with Aburaage and Egg

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Prep: 3 minutes
Cook: 7 minutes
Total: 10 minutes
Servings: 4
Author: Juri Austin
Easy simmered cabbage with aburaage and egg. A cozy, satisfying side dish that pairs perfectly with rice!
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Simmered cabbage served on a plate.

Equipment

  • Medium pot

Ingredients
  

  • ¼ head Cabbage
  • 2 slices Aburaage
  • 1 Egg, beaten
  • ½ tsp Dashi Powder
  • 2 Tbsp Mirin
  • 2 Tbsp Soy Sauce
  • 1 cup Water

Instructions
 

  1. Prep the ingredients: Cut the cabbage and aburaage into thick strips. Beat the egg in a small bowl.
  2. Simmer: In a medium pot, add the cabbage, aburaage, dashi powder, mirin, soy sauce, and water. Heat over medium heat until it starts to boil. Then reduce the heat to low and simmer for about 5 minutes, or until the cabbage is tender.
  3. Add the Egg: Slowly pour in the beaten egg while gently stirring the soup. Simmer for another minute or until the egg is cooked through.
  4. Serve: Pour into bowls and serve warm!

Notes

  • Aburaage: You can substitute aburaage with firm tofu.
  • Dashi Powder: For a plant-based option, use homemade kombu dashi or kombu dashi powder instead of regular dashi powder.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days.
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Nutrition

Serving: 1gCalories: 83kcalCarbohydrates: 8gProtein: 7g

This nutritional information is estimated and provided for general reference only.

Course: Side
Cuisine: Japanese
Keyword: simmered cabbage

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