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Somen Noodle Miso Soup with Egg

With egg, a simple somen noodle miso soup becomes milder and savory.

Ingredients (4 servings)

Somen noodles 1 bundle
Eggs 4
Banno-negi (Thin green onion) 1 stalk
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. Boil the somen noodles. Separate the yolks from the white. Chop the banno-negi into pieces.
  2. Bring the dashi stock to a boil, dissolve the miso and boil for a moment.
  3. Place the somen and yolks in bowls and pour in the miso soup of 2. Serve the miso soup with the banno-negi sprinkled.

★ A Note

This miso soup is easy to prepare but tasty. With additional somen and tororo-kombu (shredded vinegared kombu seaweed), you can eat this miso soup as lunch.

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