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Egg drop miso soup served in a soup bowl being scooped with a wooden spoon, close up picture.
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Egg Drop Miso Soup

Elevate your soup game with my Egg Drop Miso Soup, a delightful fusion of Japanese flavors in every spoonful. Savor the umami richness!
Course Soup
Cuisine Japanese
Keyword egg drop miso soup
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 2 Bowls
Calories 138kcal

Ingredients

  • 2 Cups Dashi
  • 2 tbsp Miso
  • 2 Eggs
  • 1 Stalk Green Onions

Instructions

  • Gather all the ingredients.
    Ingredients for egg drop miso soup.
  • Finley chop green onions and set aside.
    Chopped green onions.
  • In a mixing bowl, beat eggs and set aside.
    Beaten eggs.
  • Make 2 cups of dashi.
    Dashi in a pot.
  • Bring dashi to slow boil (barely reaching boiling point), then reduce dashi heat to low and add 2 beaten eggs into stove top pot. Mix continuously until eggs are cooked. Note - if you prefer well cooked eggs, bring soup to a full boil then reduce to simmer.
    Egg streamed in miso soup.
  • Inside a strainer, add miso and mix into water to dissolve (never boil miso as it will lose its umami flavor).
    Miso being whisked into miso soup.
  • Add in green onions and serve.
    Egg drop miso soup in a pot.

Video

Nutrition

Calories: 138kcal | Carbohydrates: 6g | Protein: 13g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 164mg | Sodium: 500mg | Potassium: 306mg | Fiber: 1g | Sugar: 2g | Vitamin A: 297IU | Vitamin C: 1mg | Calcium: 108mg | Iron: 2mg