Miso Egg Drop Soup
Posted: | Categories: Recipes | Tags:quick & easy soup
Miso Egg Drop Soup
Melissa Ben-Ishay
I’ve made this soup probably 10 times in the past week. Everyone in my house loves it. It’s perfect when you want something warm and filling with lots of flavor. I’ve packed it for my daughter for lunch (in this thermos—the best!), and everyone at her table asked for a taste. When I was looking at recipes online, I found a lot of them used yellow food coloring (who knew?!), which I mimicked with ground turmeric, which adds color and extra nutrients. A drizzle of toasted sesame oil and a blob of white miso paste give it the best depth of flavor. Don’t skip those steps!! You’ll be left with the most delicious egg drop soup you’ve ever had, at least I was.
Ingredients
- 4 cups bone broth
- 1/3 cup white miso paste
- 1/2 teaspoon salt, plus more to taste
- Black pepper
- 1/2 teaspoon ground turmeric
- 1 teaspoon toasted sesame oil
- 3 tablespoons corn starch
- 3 large eggs
Directions
- Add the bone broth to a medium saucepan over medium heat.
- Let cook for a few minutes, then stir in the miso paste, using a whisk to break it up. Season with salt, a few turns of black pepper, and turmeric, stirring to combine. Drizzle in the sesame oil.
- While the broth continues to heat, make the slurry by whisking together the corn starch with ⅓ cup fresh water.
- Once the broth starts to bubble on the sides, slowly pour in the slurry, whisking constantly so it doesn’t clump. Cook for a few more minutes over medium heat to thicken.
- Whisk the eggs well in a small bowl. I like to get them completely whisked together.
- Once the soup has thickened, lower the heat. Pour in a little bit of the egg, get the pot a quick stir, then repeat with the rest of the egg a little at a time, stirring after each addition.
- Taste the soup and adjust seasonings to taste. Serve immediately.
