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Chinese Chive and Egg Miso Soup

Plenty of Chinese chive is bound with eggs, increasing the flavor and volume of this miso soup.

Ingredients (4 servings)

Chinese chive 1/2 bunch
Eggs 4
Ichimi-togarashi (Cayenne pepper powder) A dash
Dashi stock 800 cc
Miso 3-1/2 tablespoons

Type of Miso

Mugi (Barley) miso

Our product used in this recipe

Mugi (Barley) miso

Nama-zume Mutenka Mugi Miso
(Fresh-packed, Additive-free Barley Miso)


  1. Cut the Chinese chive into proper sizes. Crack the eggs into a bowl and beat well.
  2. Bring the dashi stock to a boil and add the Chinese chive. After the Chinese chive is cooked, dissolve the miso and pour in the eggs.
  3. Serve the miso soup in bowls with the ichimi-togarashi sprinkled.

★ A Note

Chinese chive goes very well with eggs. You can eat a bowl of rice only with this miso soup.

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