Miso Soup with Spinach and Poached Egg

• 4 Eggs
• 1/4 bunch Spinach
• 600 ml Japanese dashi stock
• 1 Miso

1. Boil some water in a saucepan, and make the dashi stock with bonito flakes.
2. Chop the spinach finely and add it to the saucepan.
3. Break the eggs into the saucepan too.
4. Put the lid on, and let it simmer over low heat until the egg whites harden.
5. Add the miso and transfer to serving bowls.
6. Miso Soup with New Onions and Potatoes.
7. Sweet Potato Soup.

eggs, spinach, stock

Taken from cookpad.com/us/recipes/154982-miso-soup-with-spinach-and-poached-egg (may not work)