Miso Soup with Cabbage and Egg

By Japanese Cooking 101 · 15 min

Ingredients

Instructions

1. Make the dashi broth following your dashi recipe, or use instant dashi.
2. Cut the cabbage into 2-inch (5 cm) squares. Add to the soup, cover, and cook for about a minute.
3. Dissolve the miso paste in the dashi.
4. Lightly beat the egg, pour it into the soup, and cook until it floats to the surface.
5. Add the green onion at the end and serve immediately.

Summarized from Japanese Cooking 101's video. Watch it for the details.

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