Miso Soup with Kale and Egg
Today’s miso soup is made with kale and egg. Using washed and shredded kale, it takes no time to make this simple miso soup. Sesame oil is optional but highly recommended to add aroma and depth in flavor. Instant dashi packet is used to make the Dashi broth in this recipe, but you can use any types of dashi.
Ingredients · Servings 4
- 4 cups Dashi
- 2 cups kale (Washed and Shredded)
- 2 eggs
- 4-5 Tbsp Miso paste
- 1 tsp sesame oil
Method · PT14400M
- Make Dashi broth according to the recipe. Or you can use an instant Dashi packet.
- Add the shredded kale in the Dashi broth and cook until the kale is wilted. Dissolve the miso paste.
- Beat the eggs and slowly pour it into the soup. Add the sesame oil and gently sitr.
