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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)
Type of Miso
Awase (Mixed) miso
Our product used in this recipe
Ikiteru Kyushu-san Mutenka Awase Shiro
(Living, Kyushu-grown, Additive-free White Mixed Miso)
- Bring the dashi stock to a boil and add the mekabu.
- When the mekabu has started to simmer, lower the heat and dissolve the miso.
- 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.