Miso Egg Drop Soup

2 serves | 15 minutes

If you mix the two most popular Asian soups, Miso Soup and Egg Drop Soup, you'd get this silky, tasty Miso Egg Drop soup baby. Filled with mushrooms, tofu and some wakame, this soup baby really is delightful and comforting.

Ingredients

  • Mix of mushrooms, cut into bitesizes. We used enoki, shiitake and oyster mushrooms.
  • 1 x Miso Blend
  • 100g of soft tofu, cut into small cubes
  • 1 tsp of corn flour
  • 1 egg
  • Spring onions, chopped (to garnish)

Method

  1. In a pot, add 350ml of water. Bring to boil.
  2. Add in mushrooms and tofu. Cook for a minute or two.
  3. Add 3 tbsp of Miso Blend. Mix well.
  4. In small bowl, make corn starch slurry by adding corn flour with 50ml of water. Gradually stir in the water to the corn flour to avoid it from clumping.
  5. Stir corn starch slurry into the soup. Mix well.
  6. In a small bowl, crack egg and beat until smooth.
  7. Turn off the fire on the stove. Stir the soup. Gradually and slowly pour egg into the soup in a circular hand motion. Avoid making any quick movements so that you'll get ribbons of eggs.
  8. Serve on bowl. Garnish with spring onions. Enjoy!

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Miso Blend

$16.90 AUD
$16.90 AUD
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