Half-Boiled Egg and Scallion Miso Soup

By AislePrompt Editorial · Published 2026-05-17 · Updated 2026-05-17

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A comforting Japanese miso soup enhanced with half-boiled eggs and fresh scallions for a rich umami flavor and silky texture. This Japanese-inspired soup recipe, ready in about 25 minutes, pairs water, dashi granules, white miso paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 2 Japanese cuisine 180 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

4 cups water
1 tsp dashi granules
3 tbsp white miso paste
2 large eggs
2 stalks scallions
1/2 cup cubed tofu
1 tsp soy sauce

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Kitchen tools → Shop all kitchen tools →

Instructions

Step 1: Bring 4 cups water to a boil in a medium pot. Add 1 tsp dashi granules, stirring to dissolve. Reduce heat to low and whisk in 3 tbsp white miso paste until fully combined without lumps.
Step 2: Gently add 2 large eggs to boiling water in a separate pot. Cook exactly 6 minutes for half-boiled yolks, then transfer eggs to ice water to stop cooking. Peel and halve the eggs.
Step 3: Thinly slice 2 scallion stalks. Add 1/2 cup cubed tofu and sliced scallions to the miso broth. Warm gently over low heat for 3 minutes. Ladle soup into bowls and top each with one half-boiled egg and a few drops of 1 tsp soy sauce before serving.