Japanese Miso Soup Meal with Soy Ginger Salad, Rice, and Marinated Eggs

Ingredients

Marinated Eggs

• 4 large eggs
• 1/4 cup soy sauce
• 1/4 cup mirin
• 2 tbsp sake
• 1 tbsp sugar
• 1 tsp grated ginger

Steamed Rice

• 1 cup short-grain rice
• 1 1/4 cups water

Soy Ginger Salad

• 4 cups mixed greens
• 1 medium, sliced cucumber
• 1 medium, shredded carrot
• 2 small, thinly sliced radishes
• 3 tbsp soy sauce
• 2 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tsp grated fresh ginger
• 1 tsp honey
• 1/2 tsp minced garlic

Miso Soup

• 4 cups dashi stock or vegetable broth
• 4 oz, cubed firm tofu
• 1/4 cup dried wakame seaweed
• 2 medium, sliced green onions
• 1/4 cup white miso paste

Instructions

1. Prepare the marinated eggs: Bring a pot of water to a boil. Gently lower 4 eggs into the boiling water and cook for 6-7 minutes for soft-boiled. Transfer to an ice bath to cool, then peel carefully.
2. In a small bowl, whisk together 1/4 cup soy sauce, 1/4 cup mirin, 2 tbsp sake, 1 tbsp sugar, and 1 tsp grated ginger. Place the peeled eggs in the mixture, cover, and refrigerate for at least 2 hours or overnight.
3. Cook the rice: Rinse 1 cup short-grain rice under cold water until clear. In a rice cooker or saucepan, combine rice with 1 1/4 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until water is absorbed. Let stand covered for 10 minutes, then fluff with a fork.
4. Make the soy ginger salad dressing: In a jar, shake together 3 tbsp soy sauce, 2 tbsp rice vinegar, 1 tbsp sesame oil, 1 tsp grated fresh ginger, 1 tsp honey, and 1/2 tsp minced garlic. Taste and adjust seasoning.
5. Assemble the salad: In a large bowl, toss 4 cups mixed greens, 1 sliced cucumber, 1 shredded carrot, and 2 thinly sliced radishes. Drizzle with half the dressing and toss to coat. Reserve extra dressing for serving.
6. Prepare the miso soup: In a saucepan, bring 4 cups dashi stock (or vegetable broth) to a simmer. Add 4 oz cubed firm tofu, 1/4 cup dried wakame seaweed (soaked and drained), and 2 sliced green onions. Reduce heat to low.
7. Dissolve 1/4 cup white miso paste in a small amount of hot broth, then stir into the pot. Do not boil after adding miso. Simmer gently for 2-3 minutes.
8. To serve: Divide the rice into bowls. Ladle miso soup over or alongside. Add a portion of salad and top with a marinated egg, sliced in half. Drizzle extra dressing over the egg if desired.

Notes

For a vegan version, ensure eggs are omitted or replaced with marinated tofu; use tamari instead of soy sauce if gluten-free. Marinate eggs longer for deeper flavor, up to 24 hours. Store leftovers separately in the fridge for up to 2 days; reheat soup gently without boiling to preserve miso.