Spinach and Egg Miso Soup

Author: Anita Jacobson




Prep Time: 10 mins

Cook Time: 10 mins

Total Time: 20 mins

Serves: 4


  • 5 cup dashi stock (or 5 cups water + 2 2/3 teaspoon instant dashi granules)
  • 4 tablespoon miso paste
  • 200 gram fresh baby spinach
  • 2 egg, lightly beaten


  1. Heat dashi stock in a soup pot until simmering, then add miso paste, stir and blend until all the miso paste is thoroughly mixed into the soup.
  2. Once the soup returns to a simmering point again, add spinach, stir well, and cook until the soup boils.
  3. Once the spinach is fully cooked (the color should turn a darker shade of green), take the pot off the heat. Gently pour beaten egg into the soup while stirring the soup to create a fluffy egg drop like texture. Serve hot.

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