Spinach and Egg Miso Soup

Mention miso soup to anyone and their mind will automatically conjure up an image of a bowl of opaque color broth filled with silken tofu cubes, wakame seaweed, and thinly sliced scallions.

That is pretty much how most people perceive a bowl of miso soup since that is what we get when we place an order for miso soup. But a miso soup can be so much more than tofu and wakame, it can be filled with vegetables and pork like a bowl of tonjiru, or it can also be simple featuring fresh seasonal vegetables like this spinach and egg miso soup.

So if you have a tub of miso paste in your fridge and want to expand your repertoire of miso soup, give this easy recipe a try.😊

Ingredients for spinach and egg miso soup

We only need four ingredients to prepare this miso soup: fresh spinach, eggs, dashi stock, and white miso.

Dashi stock is a Japanese stock with bonito fish and kombu as its main ingredients. I usually prepare homemade dashi stock since I always have all the ingredients to make it in my pantry. But you can also use instant dashi granules mixed with water.

I use white miso since it is milder than red miso or awase miso, which is a mix of red and white miso. Since spinach is very mild, I don’t want to overpower the freshness of the vegetables with the more robust flavor of red miso or awase miso.

Step-by-step to cook spinach and egg miso soup

Start by boiling dashi stock in a pot over medium heat. Add spinach and cook until they wilt.

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.

Gently pour beaten eggs into the soup while stirring to create an egg drop soup pattern.

Serve the soup hot with thinly sliced scallions and katsuobushi (bonito flakes).