Spinach and Egg Miso Soup

5.0 from 11 reviews

Author: Anita Jacobson

Categories: Soup

Cuisines: Japanese

Ingredients: Egg Vegetables

Prep Time: 10 mins

Cook Time: 10 mins

Total Time: 20 mins

Serves: 4

Ingredients

• 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
• Garnish
• 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).