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Miso Egg Drop Soup Recipe

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This recipe for Miso Egg Drop Soup, by , is from The Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Liz Rubin
Added: Friday, December 19, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Per Serving:
2 cups water
2 tbsp red miso paste (Though it's available at most grocery stores, it usually the best if bought at an Asian market)
1 egg

Directions:
Directions:
This recipe is for one serving, but it is really easy to multiply and make for a crowd.

Bring 2 cups of water to a boil and then add 2 tbsp miso paste. Use a whisk to completely dissolve the miso paste. Cover and allow to boil for an additionally five minutes.

While the broth is boiling covered, genally beat one egg untill fully mixed but but frothy. Add this egg to the boiling broth by pouring it through the prongs of a fork holding the fork about four incehs from the brother and the egg about four inches above the fork. This is to create egg ribbons. if you just add the egg in, you will get egg blobs.

As soon as all the egg is added, remove the soup from heat and stir clockwise for about a minute. Serve Immidiately. If you allow the egg to cook for too long it will become rubbery.

*Note: This soup is also very good and hearty if you boil in broccoli and pasta until tender before adding the egg in.

Number Of Servings:
Number Of Servings:
one
Preparation Time:
Preparation Time:
about 15 minutes
Personal Notes:
Personal Notes:
This soup is awesome and a 100% Liz Rubin creation.

 

 

 

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