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Spring Cabbage and Poached Egg Miso Soup

Creamy soft-boiled eggs go very well with tasty cabbage.

Ingredients (4 servings)

Cabbage 4 leaves
Eggs 4
Vinegar 1 teaspoon
Dashi stock 800 cc
Miso 3-1/2 tablespoons

Type of Miso

Awase (Mixed) miso

Our product used in this recipe

Awase (Mixed) miso

Nama-zume Mutenka Awase
(Fresh-packed, Additive-free Mixed Miso)


  1. Shred the cabbage. Bring the dashi stock to a boil and add the cabbage to cook.
  2. Boil water in a separate pan and add the vinegar. Crack the eggs into the water. When the whites are set, take out each egg and place in a bowl for miso soup.
  3. Dissolve the miso in the soup of 1 and pour into the bowls for serving.

★ A Note

Spring cabbage heads loosely and is tender. Avoid overcooking cabbage to make this miso soup tasty.

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