Japanese•quick
Spinach and Egg Miso Soup
Even if you only have 20 minutes, you can cook this healthy and delicious miso soup for dinner tonight with fresh spinach, eggs, white miso, and dashi/Japanese stock.
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 5 cup dashi stock (homemade, or 5 cups water + 2 2/3 teaspoon instant dashi granules)
- 4 tablespoon white miso paste
- 200 gram fresh spinach
- 2 egg, lightly beaten
- scallions, thinly sliced
- katsuobushi (bonito flakes)
Instructions
- 1
Boil dashi stock in a pot over medium heat. Add spinach and cook until they wilt.
- 2
Turn off the heat and leave the pot on the heat source. Place miso on a strainer and lower it to the soup. Use a spoon to stir until miso dissolves into the soup.
- 3
Gently pour beaten eggs into the soup while stirring to create an egg drop soup pattern.
- 4
Serve the soup hot with thinly sliced scallions and katsuobushi (bonito flakes).