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Japanese Egg Miso Soup Recipe (Vegetarian)

5 from 5 votes
Prep: 5 minutes
Cook: 3 minutes
Total: 8 minutes
Servings: 4
Author: Juri Austin
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.
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Egg miso soup served on a bowl.

Equipment

  • 1 Medium Saucepan 16cm, (7 inches)
  • 1 Miso Muddler

Ingredients
  

  • 3 to 4 leaves Napa Cabbage, 200g, 7oz
  • ½ Scallion, 50g, 1.7oz
  • 1 Egg
  • 1½ tsp Dashi powder, 5g
  • 2 Tbsp Miso Paste, 36g, 1.3oz
  • 3 c Water, 720ml

Instructions
 

  1. Preparation: Chop napa cabbage and scallion. Beat an egg in a small bowl.
  2. Bring to a boil: Put the napa cabbage, dashi powder, and water in a saucepan and bring to a boil on medium heat.
  3. Simmer: Lower the heat and simmer for 3 minutes.
  4. Add egg: Add beaten egg and chopped scallion and simmer for one more minute.
  5. Add miso paste: Turn off the heat, add miso paste, and stir gently until it dissolves.

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.
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Nutrition

Serving: 1servingCalories: 37kcalCarbohydrates: 3gProtein: 3g

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

Course: Soup
Cuisine: Japanese
Keyword: egg miso soup

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