One of the dishes that bring back my childhood memories is ‘Dropped Egg Clear Soup’. My family was poor, but my mother always prepared nutritious meals for my sisters and me. She often used Eggs, that must have been a great source of protein for her to cook. This is Miso Soup version of the soup. Today I added Baby Spinach because it was easy to use. I didn’t need to wash or chop up anything. Super quick and easy soup, but very comforting, and I needed freshly cooked Rice to enjoy it.


1 Serving *multiply as required


1 cup Dashi Stock *OR 1 cup Water & 1/2 teaspoon Dashi Powder
1 tablespoon Miso *alter the amount depending on the saltiness of Miso
1 Egg *preferably at room temperature
Ready-to-serve Baby Spinach as required

  1. Heat Dashi Stock (OR Water & Dashi Powder) in a small saucepan. *Note: If you use Dashi Powder, use a good quality one. You would need 1/2 teaspoon for 1 cup Water, OR use it according to the instruction on the package.
  2. Season with Miso.
  3. Crack an Egg into a small cup and carefully add it to the gently simmering soup. When the Egg is softly cooked, add Baby Spinach. It won’t take long for Baby Spinach to get cooked.
  4. Enjoy with freshly cooked Rice. *Note: You may wish to add some finely chopped Spring Onion to the soup.