Miso Soup with Egg [卵みそ汁 / 鸡蛋味增汤]

A simple yet nutritious home-cooked style miso soup that I cooked for breakfast sometimes, when we had Japanese style breakfast. Our breakfast of the day was egg-miso soup, natto, steamed rice, and small amount of pickled vegetable. Was not it healthy? Japanese eating culture, whenever rice is served it should be served together with any kind of pickle(s).

准备日式早餐时我不时会煮这个简单但营养满分的家庭式鸡蛋味噌汤。我们的是日早餐有味噌汤，纳豆，饭，和一小碟的醃渍菜。是不是很健康呢？日本人的饮食文化，凡是吃饭一定配上醃渍小菜。

Mr hubby often reminded me to prepared Japanese breakfast, too bad that his wife loves Malaysian style breakfast so much. Roti bakar (toast), fried noodles with shiningly greasy sambal, and nasi lemak are my favorites. If only nasi lemak contains low cholesterol I would have it for breakfast daily, with a cup of hot coffee. Well, as a Malaysian, I am proud of scrumptious Malaysian food and language ability of Malaysian-Chinese.

老爷不时都会提醒我准备日式早餐，没办法谁叫他娶了个超爱马来西亚早餐的老婆每天不是roti bakar，就是炒米粉面类的加油油亮亮的sambal。要是nasi lemak没那么琐碎费时也没那么高胆固醇，我可以每天来盘nasi lemak 和一杯热腾腾的kopi。身为马来西亚的一份子，最让我感到自豪的是马来西亚美食和华裔的语言能力。

Egg Miso Soup/鸡蛋味增汤

Ingredients (4 servings):

• 800ml water 
• 1 tsp dashi stock granules/powder
• 2 tbsp mixed miso (awase miso), dissolved in 2-3 tbsp hot soup
• 1 pack of shimeji mushroom
• 1 small onion, slice thinly
• 4 no. small eggs 
• Chopped spring onion for garnish

Method:

1. In a pot, bring water to a boil. Add in vegetables and cook until they are well cooked.
2. Add in dashi stock, followed by miso paste.
3. Reduce heat to simmer, crack an egg into a small bowl then drop it in the pot gently. Repeat for the other 3 eggs, remember to drop them in apart from each other.
4. Do not stir, cook for about 4 minutes with lowest heat.
5. Transfer eggs into serving bowls, then fill each bowl with miso soup. Garnish with spring onion and serve warm.