Soup

Japanese Poached Egg & Wakame Soup

Name: Japanese Poached Egg & Wakame Soup
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Ingredients: 2 cups dashi broth (or water + dashi powder); 2 large eggs; 1/4 cup dried wakame seaweed; 1 tbsp soy sauce; 1 tsp mirin (optional, for sweetness); Pinch of salt; Sliced green onions for garnish

Craving something warm and comforting without being heavy? This Japanese Poached Egg and Wakame Soup is my go-to. It's so simple to make, yet feels incredibly nourishing and satisfying on a chilly evening. The clear dashi broth brings a subtle depth of flavor.

Ingredients

2 cups dashi broth (or water + dashi powder)
2 large eggs
1/4 cup dried wakame seaweed
1 tbsp soy sauce
1 tsp mirin (optional, for sweetness)
Pinch of salt
Sliced green onions for garnish

Instructions

Rehydrate wakame in cold water for 5 minutes, then drain well.
Bring dashi broth to a gentle simmer in a small pot. Stir in soy sauce, mirin (if using), and salt.
Carefully crack eggs directly into the simmering broth, ensuring they don't stick together. Poach for 3-4 minutes until whites are set and yolks are still runny.
Divide wakame and broth between two bowls, then gently transfer one poached egg to each. Garnish with green onions and serve immediately.

Tips

For perfectly shaped poached eggs, crack them into a small ramekin first, then gently slide into the simmering broth.
Add a few drops of sesame oil at the end for an extra layer of aroma and flavor.