Updated: Aug 2
Have you ever thought of making a poached egg in miso soup???
This egg miso soup and a bowl of rice are my family's staple dinner. It's so easy to make but never disappoints in taste.
I usually make miso soup the night before and then drop in the eggs in the morning to save time! Transfer the poached egg onto steamed rice and drizzle with some soy sauce! Enjoy with miso soup.
Enjoy my ultimate breakfast! I hope you enjoy it as much as I do!
Please watch my DASHI making video before you make this miso soup!
<EGG AND CABBAGE MISO SOUP>
＜Yield> 3 servings
<Prep time> 1 minutes
<Cook time> 4 minutes
1½ cups cabbage/ napa cabbage
3 tablespoons yellow miso
1. In a pot pour in the water and add in the two dashi packets. Once it comes to a boil, simmer for 4 minutes then discard the dashi packets. Add in the cabbage by tearing it into pieces by hand. Cook for 1 minute.
2. Drop in your eggs and then cover with a lid. Simmer for 2-3 minutes. Open the lid and then dissolve in the miso paste. Serve it in bowls. Enjoy!
<Miwa’s tips> ※Tons of tips on my video! Watch first before making it!
・Other than cabbage, you can add in beans sprouts, spinach, tofu or broccoli. Pretty much any vegetable will go with this.
・Adjust the taste to your liking by adding in more or less miso paste. I personally prefer yellow miso for this recipe.
Store in an air-tight container in the fridge for up to 3 days.
<Did you try this recipe??>
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