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You are here: Home / Soup / Egg and Spinach Miso Soup 卵とほうれん草の味噌汁

June 6, 2016 By Shihoko | Chopstick Chronicles 10 Comments

Egg and Spinach Miso Soup 卵とほうれん草の味噌汁

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There are many variations of Japanese miso soup and so many different miso soup ingredients you can add to make delicious flavour combinations!

Miso Soup ingredients

Miso Soup ingredients

One of my favourites is egg and spinach because they go so well together in the miso soup, it’s healthy, and it tastes amazing. It’s also very easy and quick to cook and makes a healthy side dish to many meals and even as a main meal for breakfast!

Miso soupUsually when you buy Japanese miso soup packets or eat it at a restaurant, it is just filled with seaweed and maybe tofu, but there is so much more you can do with Japanese miso soup to make it a different soup every time. Egg and spinach are great ingredients to add because they’re healthy and can be bought anywhere so you don’t need to go to any specialty asian grocery stores to buy them. It’s also a great way to add some extra protein and veggies to your meal. You can also sprinkle some sesame seeds or spring onions on top to make it even better.

Miso Soup

This delicious Japanese miso soup tastes great as a side dish for many meals, especially with some sort of fish and rice, like a traditional Japanese meal. I even eat it for breakfast sometimes along with some rice or fruit because it’s a healthy breakfast option that fills me up. You can also put it in a soup travel container and eat it for lunch instead of buying a takeaway version because you never know what they put in it! Making the Japanese miso soup is always better because you can make it the way you like and add whatever ingredients you like! There are many other miso soup ingredients that you can add so stay tuned for future miso soup recipes and I hope you enjoy making this one!

Egg and Spinach Miso Soup

One combination of miso soup ingredients Spinach
5 from 2 votes
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Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Course: Soup
Cuisine: Japanese
Servings: 2
Calories: 103kcal
Author: Shihoko | Chopstick Chronicles

Ingredients

  • 2 cups water
  • 1 tsp Dashi powder *1
  • 2 tbs Miso paste
  • 2 eggs
  • 2 cups of baby spinach leaves

Instructions

  • Boil the water in a sauce pan and add the dashi powder (or boil homemade dashi)
  • Add the miso paste and dissolve it into the dashi.
  • Lower the heat and add the egg and spinach
  • Simmer for a few minutes until the eggs and spinach are just cooked(try not to over cook).
  • Serve in a small bowl and garnish with shallots (optional)

Notes

*1 can be replaced with 2 cups of homemade Dashi

Nutrition

Calories: 103kcal | Carbohydrates: 5g | Protein: 8g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 163mg | Sodium: 732mg | Potassium: 263mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3050IU | Vitamin C: 8.4mg | Calcium: 72mg | Iron: 2mg
Tried this recipe?Mention @chopstickchronicles or tag #chopstickchronicles!

Filed Under: Soup Tagged With: egg, miso, miso soup, soup, spinach

Reader Interactions

Comments

  1. Sue R says

    June 8, 2016 at 6:12 PM

    I am drooling! I think how you mentioned perhaps having it as a side dish with fish and rice is great but I wonder how adding the fish and rice to the soup would go. I think it would be very nice too if done right. A one bowl meal of delicious healthy yumminess!

    Reply
    • Shihoko | Chopstick Chronicles says

      June 8, 2016 at 9:57 PM

      Hi Sue, Thank you for your comment 😀 I am not sure adding fish to the soup but adding rice would go very well. If you add cooked rice to the miso soup, it is called “Ojiya”, which is one of those Japanese comfort food 😀 I actually ate this miso soup with rice in it.

      Reply
    • Jennifer says

      April 30, 2019 at 11:33 AM

      If I used homemade dashi, would I eliminate the 2 cups of water?

      Reply
      • Shihoko | Chopstick Chronicles says

        May 1, 2019 at 4:34 AM

        Hi Jennifer, yes replace 2 cups of water and dashi powder with 2 cups of homemade dashi stock 😀

        Reply
  2. Amanda says

    July 21, 2017 at 4:50 AM

    Is the egg to be scrambled before adding to the dashi/miso mix? The picture appears similar to an egg drop soup texture with a scrambled egg added to swirling soup (correct??) I was thinking poached eggs and rice in this soup would be nice. (Miso soup/Onsen Tamago/Ojiya combination) Is there in Japanese cooking a desire to keep a dish’s traditional preparation intact without modernization or alteration? I’m finding that most cultures have similar treatments for ingredients. I grew up on homemade chicken and rice soup as a wonderful comfort food in the U.S. (sometimes made from leftover chicken and rice casserole.)

    Reply
    • Shihoko | Chopstick Chronicles says

      July 21, 2017 at 5:19 AM

      Hi Amanda, yes it is. You need to crack the egg and beat a bit before you add to the miso soup. You are correct. I would love to try the chicken and rice soup, sound delicious and comforting 😀

      Reply
  3. pablo says

    March 18, 2018 at 5:03 AM

    wow nice combination of flavors!

    Reply
    • Chopstick Chronicles says

      March 18, 2018 at 8:40 AM

      oh thank you 😀

      Reply
  4. Jennifer says

    April 9, 2018 at 3:19 AM

    Love your blog. I am learning so much. It seems that bonito stock is needed to make dashi but they appear to be interchangeable is that true?

    Reply
    • Shihoko | Chopstick Chronicles says

      April 9, 2018 at 7:06 AM

      Hi Jennifer, you can make dashi from bonito flakes, Niboshi(dried baby fish), Konbu(kelp) and dried shiitake mushrooms. So yes, you can. If you would like to know more, please read here.

      Reply

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Welcome to Chopstick Chronicles!
My name is Shihoko. I am a born and raised Japanese native who is now living in Australia! I like to cook all the delicious dishes I ate while growing up in Japan Read More…

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KONNICHIWA

Welcome to Chopstick Chronicles!
My name is Shihoko. I am a born and raised Japanese native who is now living in Australia! I like to cook all the delicious dishes I ate while growing up in Japan and share all these authentic Japanese dishes with you! Read More…

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