10 Minutes Cooking > Quick Soups > Hot Soups > Instant miso soup

10-Minute Egg Drop Miso Soup

A simple and satisfying miso soup with a swirl of egg, ready in minutes!

Prep Time
2 minutes
Cook Time
8 minutes
Servings
2
Ingredients
  • 4 cups Water
  • 1 teaspoon Dashi Powder
  • 2 tablespoons Miso Paste
  • 2 Eggs
  • 1 Green Onions
  • 1 teaspoon Soy Sauce

Prepare the Broth

In a pot, bring the water to a boil. Add the dashi powder and stir until dissolved.

Dissolve the Miso

In a small bowl, whisk together the miso paste with a little bit of the hot broth until smooth. Add the miso mixture to the pot. Reduce the heat to low. Do not boil the soup after adding the miso.

Create the Egg Drop

Slowly drizzle the beaten eggs into the simmering soup, stirring gently in a circular motion to create strands of cooked egg. Cook for about 1-2 minutes until the egg is set.

Season and Serve

Add soy sauce if desired. Ladle the soup into bowls and garnish with sliced green onions. Serve immediately.

Nutrition Facts Estimated per 100g of product

  • Calories: 45 kcal
  • Protein: 4g
  • Fat: 2.5g
  • Carbohydrates: 2g
  • Sodium: 210mg

Other Considerations for Nutrition

This soup is a good source of protein and some essential minerals. Be mindful of the sodium content from the miso paste and soy sauce (if using).

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FAQ

  • Can I use a different type of broth?

    Yes, you can use chicken broth or vegetable broth instead of dashi, but the flavor will be different.
  • How do I prevent the egg from clumping?

    Drizzle the egg in slowly and stir gently but continuously. Make sure the soup is simmering gently, not boiling vigorously.
  • Can I add tofu to this soup?

    Yes, adding silken tofu or cubed firm tofu before the egg creates a heartier soup.