Mizuna cabbage soup with egg

Category: First meal
Mizuna cabbage soup with egg


For broth:
water 2.5 l
meat (pork) from 250 g
bulb onions 1 PC.
carrot 1 PC.
salt taste
For soup:
green mizuna cabbage 2-3 pcs.
egg (for 1 serving) 1-2 pcs.
green onion taste

Cooking method

  • Mizuna and Egg SoupYou can cook the broth to your liking, for example, the Japanese cook soup in dry concentrated broth with the addition of various pastes and soy sauce. If this is the case, skip this step, but I would recommend trying this recipe.
  • Rinse onions and carrots under running water, peel, rinse and cut coarsely enough. Next, the chopped vegetables must be baked in a dry frying pan, I used a multicooker to prepare the broth - in the multicooker bowl.
  • Mizuna cabbage soup with eggNext, add meat to the vegetables.
  • Mizuna cabbage soup with eggAnd pour hot boiled water, bring to a boil, add salt to taste, remove the foam, reduce heat and cook under a lid at a low boil for 2 - 2.5 hours. In the multicooker the "Stew" program for 2.5 hours. For some types of meat, it would be good to pre-boil - pour cold water over the meat, bring to a boil, boil for a couple of minutes and drain the water, then add a new portion of clean water and cook the broth until tender. At the end of cooking, strain the broth, remove the vegetables (not needed), chop the meat, add the meat to the strained broth, bring to a boil and turn off.
  • Mizuna cabbage soup with eggThe soup itself is extremely simple and resembles our domestic egg soup. Mizuna green (in the photo on the left) thoroughly rinse under running water, dry.
  • Mizuna cabbage soup with eggAnd cut not too coarsely. If you have a mizuna variety with a strong enough taste, to remove excess bitterness, rinse the cabbage and cut into pieces about 4 cm long, transfer to a large bowl and rinse again in plenty of water, then dry and chop finely for soup.
  • Break approximately 1 eggs into a small bowl. per serving, stir with a fork. Pour the broth into a small saucepan in accordance with the required number of servings per serving, bring to a boil, add the chopped mizuna cabbage, after a couple of minutes pour the prepared eggs into the pan, stir, bring to readiness and serve sprinkled with chopped green onions.
  • For the meat soup option, simply don't add the egg while cooking.
  • If necessary, adjust the soup to the desired flavor by adjusting the salt and adding spices or herbs as desired, such as ginger.

The dish is designed for

4-5 servings.


Mizuna cabbage is an excellent ingredient in salads, but I was interested in the mention that the Japanese prepare not only salads, but also soups from it. I decided to check the taste of greens after heat treatment on pies: Pies with mizuna and cheese., but for the soup I would like visual evidence. I did not find any options for making soup with mizuna cabbage on the Russian Internet, I turned to Japanese. Indeed, soups are prepared, and mizun cabbage is also frozen for storage for 1 month, both fresh and after a short boil. Such soups are prepared with vegetable, vegetable with tofu, with tofu and chopped tomatoes, with poached egg, chopped tomatoes and ginger, in coconut milk, with the addition of corn, etc., in general, options for every taste. Source (of all those I have reviewed, I will indicate three, the first tells about the beneficial properties of mizuna, the second mainly about the storage options for cabbage, the third contains recipes):




Corsica, thanks for the soup Good acquaintance with a new kind of cabbage, which I haven't met yet
Admin, Tanya, thanks to this recipe, we managed to preserve the mood of Japanese soups - unusual, but with their own charm and taste. Given your love of light salads, I suppose mizuna will suit your taste fresh as well.
thanks for the recipe! it seems not difficult, you have to try)
Dasha_2107 , the recipe is quite variable, I hope you will like it.

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