Chinese Cabbage, Egg & Miso Soup with Bonito
This light and comforting miso soup combines tender Chinese cabbage, silky egg ribbons, and savory bonito flakes for a quick Japanese-style soup with deep flavor. It is simple enough for a weeknight meal but satisfying enough to serve as a cozy starter or light lunch.
Servings4 Portions
Prep Time10 Mins
Cook Time12 Mins
Difficulty
Easy
Ingredients
4
- egg1
- aburaage0.5 piece
- Chinese cabbage120 g
- water800 ml
- miso2 tbsp
- kombu tea0.5 tsp
- bonito flakes3 g
Step-by-Step Instructions
01
Pour boiling water over the aburaage to remove excess oil, then drain well and cut into bite-size pieces. Thinly slice the Chinese cabbage and beat the egg in a small bowl.
02
Add the water, Chinese cabbage, and aburaage to a pot and bring to a gentle boil over medium heat. Cook for 5 to 7 minutes, or until the cabbage is as tender as you like.
03
Stir in the kombu tea and bonito flakes. Reduce the heat to low, add the miso, and stir until fully dissolved.
04
Slowly drizzle in the beaten egg while gently stirring the soup to create soft egg ribbons. Turn off the heat and serve immediately.
