Miso Eggdrop Soup

Miso Eggdrop Soup
Recipe type: Soups and Stews
Serves: 4
  • 4 Cups water
  • 1 Tablespoon dashi (instant Japanese soup base)
  • 2 baby bok choy
  • 1/2 container tofu (14-ounce package); cut 1/2" cubes
  • 2 green onions; sliced
  • 1 Tablespoon sweet white miso
  • 1 egg; slightly beaten
  • cilantro leaves; for garnish
  1. Slice bok choy crosswise into 1/2-inch strips. Combine water and dashi and heat to boiling. Stir in bok choy and tofu. Simmer until bok choy is tender, 3 to 5 minutes. Stir in onions and miso. Bring just to simmer.
  2. Turn off heat and drizzle in egg. Cover and let stand a few minutes for egg to set. Spoon into 4 serving bowls and top with cilantro leaves.
This recipe yields 4 servings.

Each serving: 109 calories; 226 mg sodium; 53 mg cholesterol; 6 grams fat; 5 grams carbohydrates; 11 grams protein; 0.63 gram fiber.
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