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Chinese Chive and Egg Miso Soup
Plenty of Chinese chive is bound with eggs, increasing the flavor and volume of this miso soup.
Ingredients (4 servings)
| Chinese chive | 1/2 bunch |
|---|---|
| Eggs | 4 |
| Ichimi-togarashi (Cayenne pepper powder) | A dash |
| Dashi stock | 800 cc |
| Miso | 3-1/2 tablespoons |
Type of Miso
Mugi (Barley) miso
Our product used in this recipe
Nama-zume Mutenka Mugi Miso
(Fresh-packed, Additive-free Barley Miso)
Directions
- Cut the Chinese chive into proper sizes. Crack the eggs into a bowl and beat well.
- Bring the dashi stock to a boil and add the Chinese chive. After the Chinese chive is cooked, dissolve the miso and pour in the eggs.
- Serve the miso soup in bowls with the ichimi-togarashi sprinkled.
★ A Note
Chinese chive goes very well with eggs. You can eat a bowl of rice only with this miso soup.
