Spring Cabbage and New Onion Drop Egg Miso Soup
This hearty miso soup combines the sweetness of spring cabbage and new onions, gently brought together with fried tofu and drop eggs. It’s easy to make for breakfast or a light evening meal as the eggs are set over low heat.
Author
washoku_mika
Instructions
Trim the thick core of the spring cabbage slightly and tear the leaves into bite-sized pieces. Thinly slice the new onion and cut the fried tofu into strips.
💡 Tip: If spring cabbage is unavailable, regular cabbage works too. In that case, cut the core thinner for easier cooking.
About 5 min
In a small pot, combine the dashi stock, new onion, and fried tofu, and bring to medium heat. Once it starts to simmer, reduce to a low medium heat and cook for about 3 minutes until the onion becomes translucent.
💡 Tip: Avoid boiling vigorously as it can cause the dashi aroma to dissipate; aim for small bubbles.
About 4 min
Add the spring cabbage and gently submerge it with chopsticks, cooking for about 1.5 minutes. Stop when the color brightens and it wilts slightly to retain sweetness.
💡 Tip: If you plan to reheat later, stop at this stage while it's still a bit firm to maintain texture.
About 3 min
Crack each egg into a small bowl and gently drop them into the pot, making space for the ingredients. Reduce to low heat, cover, and cook for 3 to 4 minutes until the whites are set.
💡 Tip: Keep the heat low to prevent the eggs from scattering. If you want the yolks to be firmer, cook for an additional minute.
About 5 min
Turn off the heat and dissolve the miso into the soup. Serve carefully to avoid breaking the eggs, and top with chopped green onion and sesame seeds.
💡 Tip: After adding the miso, avoid boiling to keep the aroma gentle. Serving with rice makes it a light meal.
About 3 min
