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Japanese Egg Miso Soup Recipe (Vegetarian)
Make your own delicious Egg Miso Soup at home with this easy recipe! Dive into the cozy taste of Japan, perfect for soup lovers who enjoy light and flavorful meals.
Looking for authentic miso soup recipes? Try my Tofu Miso Soup, Mushroom Miso Soup, or Wakame Miso Soup!
Miso soup is a staple in our daily meals and one of the simplest dishes in Japanese cooking. Just cook ingredients in dashi soup, melting miso paste to finish, and there you have it! Give this Egg Miso Soup a try โ it’s cozy, light, and delicious!
Why You Will Love This Recipe
Recipe Ingredients
Youโll need the following ingredients to make this Miso Soup with Egg:
How To Make Egg Miso Soup: STEP BY STEP
Here are some quick visual instructions! For all the detailed ingredients and instructions, go to the printable recipe card below.
Step 1
Chop vegetables into bite-sized pieces and beating the egg.
Step 2
Add vegetables, water, and dashi powder to a small pot and bring it to a boil over medium heat. Lower the heat and simmer on low heat.
Step 3
Add the beaten egg and chopped scallions.
Step 4
Add miso paste and stir until it dissolves.
Pour the soup into a bowl and savor it immediately. Enjoying this comforting bowl of soup is a great way to start your day, whether it’s breakfast, lunch, or dinner!
Storage
For any leftover soup, simply transfer the soup to a glass jar or airtight container and store it in the fridge. It will stay good for 3 days.
Dive Deeper into Miso Soup!
To learn more about miso soup, you can explore these articles:
Want More Plant-Based Ideas?
Download 10 Vegetarian Recipes
More Miso Soup Recipes You Will Love
Leave a Rating!
I hope you enjoy this Miso Soup Recipe with Egg! If you try it, don’t forget to leave a rating to share your thoughtsโI love hearing from you!
Japanese Egg Miso Soup Recipe (Vegetarian)
Equipment
- 1 Medium Saucepan 16cm, (7 inches)
- 1 Miso Muddler
Ingredients
Instructions
- Preparation: Chop napa cabbage and scallion. Beat an egg in a small bowl.
- Bring to a boil: Put the napa cabbage, dashi powder, and water in a saucepan and bring to a boil on medium heat.
- Simmer: Lower the heat and simmer for 3 minutes.
- Add egg: Add beaten egg and chopped scallion and simmer for one more minute.
- Add miso paste: Turn off the heat, add miso paste, and stir gently until it dissolves.
Video
Notes
- Storage: 3 days in the fridge.
- Add miso paste after turning off the heat to preserve the excellent flavor of miso. Boiling miso can diminish its exquisite taste.
- If you find the soup too bland, feel free to add more miso paste to suit your taste preferences. On the other hand, if it’s too thick, adjust the taste by adding water.
- For those who prefer a firmer consistency of egg, extend the cooking time to approximately 3 minutes to thoroughly cook the yolk.
Nutrition
This nutritional information is estimated and provided for general reference only.
I will definitely make it more often ๐
Thanks for your review, Rafaล! I’m glad you like it!
The taste is a surprise for me; a very positive one.