Today’s miso soup features Wakame seaweed and eggs. This may be our easiest and quickest miso soup yet. Wakame doesn’t need to be rehydrated; it can be added directly to the Dashi, and it will soften in the soup. Eggs add good protein and substance to this miso soup, and they’ll be cooked in no time. This is a perfect miso soup for breakfast or a busy weeknight dinner. Hope you give it a try!
Super easy miso soup with Wakame seaweed and eggs, ready in 7 minutes.
Course: Appetizer, Soup
Cuisine: Japanese
Keyword: egg, miso monday, miso paste, miso soup, wakame
Servings: 4 servings
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Make Dashi and bring it to a boil. Add Wakame dried seaweed. Beat eggs in a bowl, then add them to the broth in a swirling motion.
Dissolve miso paste in the soup. Serve immediately.
About JapaneseCooking101
Noriko and Yuko, the authors of this site, are both from Japan but now live in California. They love cooking and eating great food, and share a similar passion for home cooking using fresh ingredients. Noriko and Yuko plan and develop recipes together for Japanese Cooking 101. They cook and shoot photos/videos at their home kitchen(s.)
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