Egg and Chinese Cabbage Miso Soup

Egg and Chinese Cabbage Miso Soup

The fluffy egg mixed with the roughly minced chinese cabbage makes this miso soup easy to eat even for kids.

Ingredients: 3 servings

Chinese cabbage
100 g
1 large (about 50 g)
Dashi stock
700 ml
to taste


1. Roughly mince the Chinese cabbage. Doing this allows you to eat a lot of cabbage plus it's good for using it up. It also allows for the egg to become entwined easier.
2. Break the egg into a bowl and beat.
3. Add the dashi stock to a pot and heat on medium. Once it begins to boil, put in the Chinese cabbage.
4. When Step 3 begins to simmer, add the miso and dissolve.
5. Gradually add the egg from Step 2 into 4 and heat until the egg becomes fluffy, turn off the heat and it's all set.
6. I collaborated with Cookpad user "Uuchimama" on this new recipe: [Miso soup with cheese] (Recipe ID: 1303711)

Story Behind this Recipe

Everyone in my family kept telling me that adding egg into miso soup with Chinese cabbage is really good, and when I tried it out, it had such a mild flavor that I had to upload the recipe.