Miso Soup with Poached Eggs
There are many different variations of miso soup, but Miso Soup with Poached Eggs is one of my absolute favorites. The richness of the miso and the mellow flavor of the poached egg complement each other perfectly, offering a unique twist on traditional miso soup.
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Servings: 2
Ingredients
- 1.8 oz green cabbage
- 2 green onions / scallions
- 2 pasteurized eggs
- 2 Tbsp miso
Awase Dashi:
- 2 cups water
- 0.17 oz kombu (dried kelp)
- ½ cup 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 boiling, reduce the heat to low, add bonito flakes, and let it simmer for 3 minutes.
- Turn off the heat and strain the mixture through a sieve lined with paper towels or a cloth (such as cheesecloth). Alternatively, if you don't mind having some fine bonito flakes remaining, you can simply use a fine-mesh strainer. Awase dashi, which combines kombu dashi and bonito dashi, is now ready.
- Cut cabbage into bite-sized pieces. Thinly slice green onions.
- Return the dashi to the pot and bring it to a boil. Once boiling, 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 an additional 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.
Nutrition
Calories: 115kcal
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