Description
Miso Soup with Egg is a heartwarming dish that envelops you in its comforting embrace. This delightful soup features a savory miso broth infused with silky eggs, tender tofu, and vibrant green onions. Perfect for chilly evenings or when you crave a nourishing pick-me-up, this easy-to-make recipe transforms simple ingredients into an unforgettable culinary experience. With its rich umami flavors and beautiful presentation, Miso Soup with Egg is sure to impress your family and friends.
Ingredients
Scale
- 4 cups filtered water
- 3 tbsp white or red miso paste
- 1 cup firm tofu, cubed
- 2 green onions, thinly sliced
- 2 large eggs
- 1/4 cup dried wakame seaweed (soaked in water)
Instructions
- In a pot, bring the filtered water to a boil over medium heat. Gradually whisk in the miso paste until fully dissolved.
- Add the cubed tofu and soaked wakame seaweed to the pot. Simmer for about 5 minutes until heated through.
- Stir in the sliced green onions.
- Lightly whisk the eggs in a bowl and slowly pour them into the simmering broth while stirring gently to create ribbons of egg.
- Taste and adjust seasoning if necessary, then ladle hot soup into bowls and garnish with additional green onions.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Simmering
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 180
- Sugar: 2g
- Sodium: 900mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 186mg