Today’s miso soup is made with cabbage and egg. Ingredients here are something you may already have in your fridge. This mildly flavored miso soup is good at any time of the day.
We used Katsuobushi Dashi to make fish broth here, but you can use any types of Dashi, even convenient instant Dashi. Please check Back to Basics: How to Make Dashi to learn more about different types of Dashi.
Miso Soup with Cabbage and Egg
Servings: 4 servings
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Ingredients
- 4 cups Dashi
- 1/8 head cabbage small
- 1 green onion
- 4-5 Tbsp Miso paste
- 1 egg
Instructions
- Make Dashi broth according to Dashi recipe. Or you can use an instant Dashi.
- Cut cabbage into 2" squares. Add cabbage to the soup, cover, and cook for a minute or so.
- Dissolve Miso Paste in Dashi.
- Beat an egg lightly, pour into the soup, cook until egg floats to the surface. Add green onion in the end. Serve immediately.
