Japanese Egg Miso Soup

Ingredients:

·       3~4 leaves Napa cabbage, 200g

·       1/2 green onion

·       1 egg

·        1 ½ tsp Dashi powder 

·        2 Tbsp miso paste This is the essential element in miso soup, providing a delightful umami flavor. For vegetarians, opt for kombu dashi powder.

·       3 cups water

Directions:

·       Chop napa cabbage and scallion. Beat an egg in a small bowl.

·       Put the napa cabbage, dashi powder, and water in a saucepan and bring to a boil on medium heat.

·       Lower the heat and simmer for a few minutes or until ingredients are cooked.

·       Add beaten egg and chopped scallion and simmer for one more minute.

·       Turn off the heat, add miso paste, and stir gently until it dissolves. Feel free to adjust the amount of miso paste.

Serves  4