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Egg-bound Soybean Sprout Miso Soup

Soybean sprouts have a texture different from mung bean sprouts. Enjoy their crispy texture in this tasty miso soup.

Ingredients (4 servings)

Soybean sprouts 1 bag (200 g)
Eggs 2
Dashi stock 800 cc
Miso 3-1/2 tablespoons

Type of Miso

Mugi (Barley) miso

Our product used in this recipe

Mugi (Barley) miso

Kyushu-sodachi Mugi
(Kyushu-grown Barley Miso)


  1. Crack the eggs into a bowl and beat well.
  2. Bring the dashi stock to a boil, add the soybean sprouts and boil for a short time. Dissolve the miso.
  3. Pour the egg evenly in the pan, as if drawing circles. When the egg floats up fluffily, stop the heat and pour into bowls for serving.

★ A Note

Bean sprouts are inexpensive and have low calories. They are helpful to your family budget.

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