Spinach and Egg Miso Soup

5.0 from 11 reviews

Author: Anita Jacobson




Prep Time: 10 mins

Cook Time: 10 mins

Total Time: 20 mins

Serves: 4



  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).

Another great recipe by https://dailycookingquest.com.