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Miso Soup in the Bird’s Nest Style

Only with a quail egg and scallion (wakegi), this miso lets you feel changes of seasons.

Ingredients (4 servings)

Quail eggs 4
Wakegi 8 stalks
Dashi stock 800 cc
Miso 3-1/2 tablespoons

Type of Miso

Mugi (Barley) miso

Our product used in this recipe

Mugi (Barley) miso

Ikiteru Junsei Aka
(Living Pure Red Miso)


  1. Boil the quail eggs, peel the shells and cut into halves. Cut the wakegi diagonally to 5 ~ 6-cm length.
  2. Bring the dashi stock to a boil, add the wakegi and boil for a short time. Lower the heat and dissolve the miso.
  3. Serve the miso soup in bowls with the quail eggs on top.

★ A Note

You can use seasonal edible flowers, grasses or vegetables to express a season in miso soup.

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