Spinach and Eggs Soup

Couple the nutrients of spinach with the taste of eggs for an easy, but very nutritious, warm soup… ideal for your winter dinners!

Ingredients (for 2)

  • 6 cups dashi stock
  • 1 egg
  • 4 cups baby spinach
  • 1 tbsp mirin
  • 1 tbsp sake
  • 1 tbsp soy sauce
  • 1/2 onion
  • salt & pepper


  • Bring the Dashi stock mixed with sake to a boil in a medium saucepan
  • Finely dice the onions and add them to the pan
  • Wash the baby spinach and add it to the pan, simmering for 3-4 minutes until softened
  • Season with soy sauce, salt and mirin, and bring to a boil again
  • Beat the eggs in a bowl and pour them gradually in the boiling soup
  • Stir gently and remove from heat when eggs are sets