Miso Soup with Parmigiano Reggiano

Parmigiano Miso-shiru

  • By
    Takako Gamazawa
  • Time
    10 minutes
Miso Soup with Parmigiano Reggiano

This miso soup is characterized by its strong miso taste combined with Parmigiano cheese. Daikon radish and poached egg go surprisingly well together, making this a versatile soup that can be paired with both Western and Japanese dishes.
Additional parmigiano can be sprinkled just before eating for an even richer taste.

If you add a lot of parmigiano, reduce the amount of miso to balance the salt content.

Nutrition per Serving
  • Calories
    123
  • Sodium
    1100mg
  • Fat
    6.6g
  • Protein
    9.6g
  • Carbs
    7.5g
  • Fiber
    1.9g
  • Cholesterol
    185mg

Ingredients

Servings
-
2
+
Imperial
  • 5.5  oz Daikon radish
  • egg Egg
  • to taste Parmigiano cheese
  • 1.69  cup Dashi soup stock
  • 1.5  tbsp Miso
  • as needed Japanese leek

Instructions

Step 1

Cut the daikon radish into 1 inch by 1 quarter-inch strips. Cut the Japanese leek into small bite-size pieces.

Miso Soup with Parmigiano Reggiano

Step 2

Put dashi soup stock in a small pot. Add daikon radish and simmer.

Miso Soup with Parmigiano Reggiano

Step 3

Add the miso into the pot and gently mix until fully dissolved. Crack and gently drop in the eggs into the pot, cover with a lid and cook over low heat for 4-5 minutes.

Miso Soup with Parmigiano Reggiano

Step 4

Serve soup in bowls. Sprinkle with Japanese leek and parmigiano cheese.

Miso Soup with Parmigiano Reggiano

Tips

To prevent the yolk from tearing, break the eggs into a bowl beforehand before gently sliding them in the pot.

Japanese Local Culinary Expert

Takako worked as a cook in a hotel Japanese restaurant and a nursery school food service. Currently, in addition to holding cooking classes in Tokyo, she is also involved in a wide range of activities, including cooking classes for corporate events, instructors, recipe development, column writing, and food education classes at elementary schools. While visiting major production areas around the country and researching local cuisine and food culture, she concentrates on developing recipes that incorporate the charms and essences of local regions.