All recipes are for 2 servings unless noted. Oil is canola oil and salt is kosher salt.


Kakitama misoshiru / miso soup with egg

A quick miso soup.

300 cc dashi
1 tbsp miso
1 egg
1 green onion


Thinly slice green onion.


Heat up dashi in a pot.

When almost boiling, add miso, less than the specified amount at first.
Taste and adjust.


Light beat egg and slowly pour into miso soup.

Egg should float up when done. If this does not happen quickly, raise heat.

Remove from heat and serve with green onion on top.

  • Do not boil soup after adding miso. It will detract from the miso's flavor and aroma.

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