Name: Miso bone broth egg drop soup
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 2 cups beef bone broth; 2 cloves garlic, grated; 1 1/2 tbsp fresh ginger, grated; 2 3/4 tsp low-sodium soy sauce; 3/4 tsp fish sauce; 5 g dried wakame seaweed; 1 tbsp white miso paste; 8 oz extra-firm tofu, diced into small cubes; 2 large eggs; 1 scallions, thinly sliced; 1/4 cup water

Nutrition

Per serving

439 calories

Protein: 45g; 40% of calories
Carbs: 15g; 13% of calories
Fat: 24g; 47% of calories

Instructions

Prep 15 min · Cook 10 min

In a small pot, combine the bone broth, grated garlic, grated ginger, soy sauce, and fish sauce. Bring to a gentle simmer over medium heat for 10 minutes to develop the flavors.
Add the dried wakame and the cubed tofu to the pot. Simmer for 5 minutes until the seaweed has expanded and the tofu is heated through.
While the soup simmers, whisk the miso paste with the water in a small bowl until completely smooth with no lumps. Remove the pot from the heat and stir in the miso mixture.
In the same bowl used for the miso, whisk the eggs together. Return the pot to low heat. While stirring the soup in a slow, circular motion, gradually pour in the whisked eggs to create thin ribbons. Cook for 1 minute until the eggs are set. Done when whites and yolks are set.
Pour the soup into a large bowl and top with the sliced scallions.

Nutrition

Ingredients

Instructions

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