Egg and Spinach Miso Soup is a homemade-style casual Miso Soup. It is full of nutrition, colorful, and very tasty.
As many people already know, Miso Soup is a staple Japanese dish for any meal in a day and it is a very important part of Japanese cuisine. Miso Paste, made from soybeans fermented with Koji rice, is used as seasoning in fish broth Dashi. This simple but flavorful soup is loved not only by Japanese people but a lot of people all over the world today.
If you use baby spinach, you don’t even have to cut it. Spinach and beaten eggs are added in the end, and there is no need to cook long at all. This may be the perfect breakfast soup on a busy morning. Or any time of the day. Try this easy but delicious Miso Soup today!
Egg and Spinach Miso Soup Recipe
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Ingredients
- 4 cups Dashi fish broth(960ml)
- 4-5 Tbsp miso paste
- 2 eggs
- 2 cups baby spinach or regular spinach, cut into 2″ long pieces
Instructions
- Boil Dashi. Reduce heat to low and dissolve miso paste in the Dashi. Take care not to boil.
- Beat eggs in a small bowl. Add spinach to the soup. Slowly pour the egg into the soup in a circling motion, starting from the center and spiraling outward. Cook covered for a minute, stir, and serve.
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