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Miso Eggdrop Soup

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    Source: www.cookingindex.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 4 cups 948ml Water

    2. 1 tablespoon 15ml Dashi (instant Japanese soup base)

    3. 2 Baby bok choy

    4. 1/2 Tofu - (14-oz pkg) - cut 1/2" cubes

    5. 2 Green onions - sliced

    6. 1 tablespoon 15ml Sweet white miso

    7. 1 Egg - slightly beaten Cilantro leaves - for garnish

    Instructions Jump to Ingredients ↑

    1. Recipe Instructions 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. 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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