Authentic home cooking from Japan, with US measurements.

Originally published on Cookpad Japan as はる〜ん♪のお味噌汁

Spring Vegetable Miso Soup

Name: Spring Vegetable Miso Soup
Yield: Serves 2 servings
Ingredients: 2 leaves ●cabbage; 1/2 ●sweet onion (new onion); 1 –2 ●shiitake mushrooms; 1 ●egg; 2 cups (about 480 ml) ●water (for 2 servings of miso soup); to taste ●miso paste; to taste ●dashi granules; optional ●ground toasted sesame seeds

ちゃかぴまま @cook_40355049

埼玉県越谷市→東京都

This miso soup features fresh spring ingredients.

The tenderness of spring cabbage, the sweetness of new onions, the bright yellow of fluffy eggs, and shiitake mushrooms—because I love them.

How this recipe came about: Last night, while making miso soup, I realized all the ingredients were in season for spring.

Both the new onions and spring cabbage are so tender and sweet. They're only available for a limited time—now is the season!

I made this miso soup using fresh spring vegetables.

This miso soup features fresh spring ingredients.

The tenderness of spring cabbage, the sweetness of new onions, the bright yellow of fluffy eggs, and shiitake mushrooms—because I love them.

How this recipe came about: Last night, while making miso soup, I realized all the ingredients were in season for spring.

Both the new onions and spring cabbage are so tender and sweet. They're only available for a limited time—now is the season!

I made this miso soup using fresh spring vegetables.

ちゃかぴまま @cook_40355049

埼玉県越谷市→東京都

This miso soup features fresh spring ingredients.

The tenderness of spring cabbage, the sweetness of new onions, the bright yellow of fluffy eggs, and shiitake mushrooms—because I love them.

How this recipe came about: Last night, while making miso soup, I realized all the ingredients were in season for spring.

Both the new onions and spring cabbage are so tender and sweet. They're only available for a limited time—now is the season!

I made this miso soup using fresh spring vegetables.

This miso soup features fresh spring ingredients.

The tenderness of spring cabbage, the sweetness of new onions, the bright yellow of fluffy eggs, and shiitake mushrooms—because I love them.

How this recipe came about: Last night, while making miso soup, I realized all the ingredients were in season for spring.

Both the new onions and spring cabbage are so tender and sweet. They're only available for a limited time—now is the season!

I made this miso soup using fresh spring vegetables.

Saved

Ingredients

Serves 2 servings

2 leaves●cabbage
1/2●sweet onion (new onion)
1–2 ●shiitake mushrooms
1●egg
2 cups(about 480 ml) ●water (for 2 servings of miso soup)
to taste ●miso paste
to taste ●dashi granules
optional ●ground toasted sesame seeds

Saved

Steps

1

Roughly chop the cabbage. Cut the sweet onion into wedges. Slice the shiitake mushrooms. Beat the egg in a bowl.
2

Add the water for the number of servings to a pot and bring to a boil. Add the sweet onion and shiitake mushrooms to the cold water.
Once it comes to a boil, add the cabbage, then stir in the miso paste and dashi granules.
3

After mixing in the miso, pour the beaten egg into the soup from a height.
Do not stir after adding the egg. Let it sit for a few minutes until the egg sets.
4

If you like, sprinkle ground toasted sesame seeds on top before serving.

Saved

Cooksnaps

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ちゃかぴまま @cook_40355049

Published in the US on August 05, 2025 14:01

埼玉県越谷市→東京都

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