Miso Soup with Otoshi-Tamago (Poached Egg)
Miso Soup with Otoshi-Tamago combines the richness of the miso and the mellow flavor of the poached egg, creating a perfect match that allows you to enjoy a different angle on the traditional miso soup.
Ingredients
- 1.8 oz. (50g) green cabbage
- 2 green onions / scallions
- 2 pasteurized eggs
- 2 Tbsp miso
Awase Dashi:
- 2 cups (480ml) water
- 0.17 oz. (5g) kombu (dried kelp)
- ½ cup (0.17oz./5g) bonito flakes (katsuobushi)
Instructions
- Put water and kombu in a pot and let it sit for at least 30 minutes until the kombu softens.
- Heat the pot over very low heat for about 10 minutes (for 2 servings). When small bubbles appear on the surface of the liquid, remove the kombu.
- Increase the heat and bring the water (kombu dashi) to a boil. Once it comes to a boil, reduce the heat to low, add the bonito flakes, and let it simmer for 2 minutes.
- Turn off the heat and strain the mixture through a sieve lined with paper towels or cloth (such as cheesecloth). Awase dashi, which combines kombu dashi and bonito dashi, is ready.
- Cut the cabbage into bite-sized pieces. Thinly slice the green onions.
- Return the dashi to the pot and bring it to a boil. Once it comes to a boil, gently crack the eggs into the pot. Let them simmer over low heat for 3 minutes.
- Add the cabbage to the pot and continue cooking for about another 30 seconds.
- Turn off the heat and dissolve the miso in the pot using a ladle and chopsticks, being careful not to break the eggs. Serve in each bowl and top with the green onions.
Notes
- If you already have awase dashi or another type of dashi, start from step 5. In this case, use 1 ⅔ cups (400ml) of your dashi for 2 servings.
- You can store it in the refrigerator for up to 2 days.
Enjoyed this recipe?I would be happy if you shared it with your friends.