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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
Nama-zume Mutenka Awase
(Fresh-packed, Additive-free Mixed Miso)
Directions
- Shred the cabbage. Bring the dashi stock to a boil and add the cabbage to cook.
- 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.
- 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.
