Soup > Asian Soups > Japanese Soups > Miso Soup

Miso Egg Drop Soup Recipe

Ingredients with Measurements:
- 4 cups of chicken or vegetable broth
- 2 tablespoons of miso paste
- 2 eggs
- 1 tablespoon of soy sauce
- 1 tablespoon of rice vinegar
- 1 teaspoon of grated ginger
- 1 garlic clove, minced
- 2 green onions, thinly sliced
- Salt and pepper to taste

Special equipment needed:
- None

Step-by-step instructions:

1. In a medium saucepan, bring the chicken or vegetable broth to a boil over medium-high heat.

2. In a small bowl, whisk together the miso paste and a ladleful of the hot broth until smooth.

3. Add the miso mixture to the saucepan and stir until well combined.

4. Reduce the heat to low and let the soup simmer for 5 minutes.

5. In a small bowl, beat the eggs with a fork.

6. Add the soy sauce, rice vinegar, grated ginger, and minced garlic to the eggs and stir to combine.

7. Slowly pour the egg mixture into the soup while stirring gently with a fork.

8. Let the soup cook for 1-2 minutes until the eggs are cooked through.

9. Season the soup with salt and pepper to taste.

10. Ladle the soup into bowls and garnish with sliced green onions.


- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
Temperature:
- Medium-high heat for boiling the broth
- Low heat for simmering the soup
Serving size:
- 2-4 servings

Nutritional information:
- Calories: 120 per serving
- Fat: 4g
- Carbohydrates: 12g
- Protein: 9g

Substitutions for ingredients:
- Chicken broth can be substituted with vegetable broth or water.
- White miso paste can be substituted with red miso paste.
- Soy sauce can be substituted with tamari sauce or coconut aminos.
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
- Green onions can be substituted with chives or cilantro.

Variations:
- Add cooked shrimp or tofu for extra protein.
- Add sliced mushrooms or bok choy for extra vegetables.
- Use udon noodles instead of eggs for a heartier soup.

Tips and tricks:
- Whisk the miso paste with a ladleful of hot broth to prevent clumping.
- Stir the soup gently while adding the egg mixture to create the "egg drop" effect.
- Adjust the seasoning to your taste by adding more soy sauce or rice vinegar.

Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- Reheat the soup in a saucepan over low heat until heated through.

Presentation ideas:
- Serve the soup in a traditional Japanese soup bowl.
- Garnish with a sprinkle of sesame seeds or red pepper flakes.

Garnishes:
- Sliced green onions
- Sesame seeds
- Red pepper flakes
- Cilantro

Pairings:
- Serve with steamed rice or a side salad.

Suggested side dishes:
- Edamame
- Gyoza
- Tempura vegetables

Troubleshooting advice:
- If the miso paste clumps, whisk it with a ladleful of hot broth before adding it to the soup.

Food safety advice:
- Make sure to cook the eggs until they are fully cooked to prevent foodborne illness.

Food history:
- Miso soup is a traditional Japanese soup made with miso paste and dashi broth. It is often served as a breakfast dish in Japan.

Flavor profiles:
- Savory, salty, umami

Serving suggestions:
- Serve hot as a light meal or appetizer.

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Region: Japanese

Taste: Savory, Umami, Salty, Tangy, Comforting