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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Welcome to Day 9 of the 28-Day Miso Soup Challenge! This bowl has a whole egg in it, so it’s hearty and satisfying — it fills both your stomach and your heart 🧡. If you’re not a fan of soft-set eggs, fully cooking the eggs is delicious too! Please give it a try ✨
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Peel and slice the daikon radish and carrot into thin pieces.
Heat the dashi in a pot over medium heat and add the miso, stirring until dissolved.
Reduce the heat to low and gently crack the eggs into the pot.
Cook gently without letting the soup boil, until the egg whites are just set and the yolks remain runny.
Carefully ladle the soup into bowls, ensuring each bowl has an egg.
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Add the miso before the eggs to prevent them from breaking apart.
Heat gently without boiling to achieve perfectly soft-set eggs.
If you prefer fully cooked eggs, let them cook longer until the yolks are firm.
Can I use a different type of radish?
Yes, you can substitute daikon radish with other types of radishes, but the flavor may vary slightly.
What is dashi, and can I substitute it?
Dashi is a Japanese soup stock made from kombu (seaweed) and bonito flakes. You can substitute it with vegetable or chicken stock, but the flavor will differ.
Can I make this soup vegetarian?
Yes, use a vegetarian dashi made from kombu and shiitake mushrooms instead of traditional dashi.
How do I ensure the eggs don’t break apart?
Add the miso before cracking the eggs into the soup and heat gently without boiling.
Can I prepare this soup in advance?
It’s best to prepare this soup fresh, as the eggs are poached directly in the broth. Reheating may overcook the eggs.
Hi, I'm Yukumi, a home cook from Japan sharing easy, everyday recipes rooted in Japanese fermentation culture. Koji, miso, amazake, and other fermented staples are at the heart of Japanese cooking — full of deep umami, natural nutrients, and centuries of tradition. My recipes make these ingredients simple and approachable, whether you're new to fermentation or looking to bring more Japanese flavors into your kitchen. Here you'll find recipes for gut-friendly miso soups, koji marinades, fermented seasonings, and more — all designed for a natural, balanced way of eating.
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