Name: Miso Tofu and Shiitake Egg Drop Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 cups vegetable broth; 7 oz firm tofu; 1 large eggs; 1 cup shiitake mushrooms; 1 tbsp white miso paste; 0.5 cup yellow onion; 2 stalks green onions; 1 tsp red pepper flakes; 0.25 tsp toasted sesame oil; 1 tbsp tamari

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Miso Tofu and Shiitake Egg Drop Soup

Simmered in a savory miso broth, this soup features earthy shiitake mushrooms and firm tofu with delicate ribbons of whisked egg for a velvety texture that is light and satisfying.

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NUTRITION

Protein

37.0g

Fat

16.8g

Carbs

39.7g

SERVINGS

1 serving

INGREDIENTS

4 cups vegetable broth

7 oz firm tofu

1 large eggs

1 cup shiitake mushrooms

1 tbsp white miso paste

0.5 cup yellow onion

2 stalks green onions

1 tsp red pepper flakes

0.25 tsp toasted sesame oil

1 tbsp tamari

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PREPARATION

1
Heat a large pot over medium heat and add the toasted sesame oil.
2
Sauté the diced yellow onion and sliced shiitake mushrooms for 5 minutes until the mushrooms are tender and golden.
3
Pour in the vegetable broth and tamari, then add the red pepper flakes for a medium heat.
4
Bring the liquid to a gentle simmer.
5
While the broth simmers, cut the firm tofu into small 1/2-inch cubes and add them to the pot.
6
In a small bowl, whisk the eggs thoroughly until no streaks remain.
7
Slowly pour the whisked eggs into the simmering soup in a thin stream while stirring the broth in a circular motion to create ribbons.
8
Remove the pot from the heat immediately to prevent the eggs from overcooking.
9
In a small cup, whisk the white miso paste with 2 tablespoons of the warm broth until smooth, then stir the slurry back into the pot.
10
Garnish with sliced green onions and serve immediately while hot.