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Thick Wakame Leaves and Raw Egg Miso Soup

A raw egg adds sliminess to a slimy and thick miso soup of thick wakame leaves (mekabu).

Ingredients (4 servings)

Mekabu 1 pack
Eggs 4
Dashi stock 800 cc
Miso 3-1/2 tablespoons

Type of Miso

Awase (Mixed) miso

Our product used in this recipe

Awase (Mixed) miso

Ikiteru Kyushu-san Mutenka Awase Shiro
(Living, Kyushu-grown, Additive-free White Mixed Miso)


  1. Bring the dashi stock to a boil and add the mekabu.
  2. When the mekabu has started to simmer, lower the heat and dissolve the miso.
  3. Serve the miso soup in bowls with the raw eggs cracked and dropped on top.

★ A Note

You can store mekabu in a freezer to use it for various dishes later.

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