Today’s miso soup features Wakame seaweed and eggs. This may be our easiest and quickest miso soup yet. Wakame doesn’t need to be rehydrated; it can be added directly to the Dashi, and it will soften in the soup. Eggs add good protein and substance to this miso soup, and they’ll be cooked in no time. This is a perfect miso soup for breakfast or a busy weeknight dinner. Hope you give it a try!
Miso Soup with Wakame and Eggs
Super easy miso soup with Wakame seaweed and eggs, ready in 7 minutes.
Servings: 4 servings
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Equipment
- 1 Yukihira pot or any medium pot
Instructions
- Make Dashi and bring it to a boil. Add Wakame dried seaweed. Beat eggs in a bowl, then add them to the broth in a swirling motion.
- Dissolve miso paste in the soup. Serve immediately.
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