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Chinese cuisine

Easy

Miso Egg Drop Soup | Chef John’s Cooking Class

Chef John Zhang

Chef John Zhang

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Miso Egg Drop Soup | Chef John’s Cooking Class

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Some Miso soup with seaweed and egg drop is simple to put together. In fact, you can make it in less than 20 minutes. It is delicious and comforting to drink along side a hearty meal.

Recipe

PRE TIME: 5 min

COOKING TIME: 10 min

TOTAL TIME: 15 min

2 SERVING

Ingredients:

1½ cup Water
1 can Chicken broth
1/2 oz. Dried laver
2 tbsp. Japanese miso
2 large Egg
1 tsp. Sesame oil
2 tbsp. Green onion

Directions:

Step 1

Step 1

1

In a pot, add water and chicken broth and bring to a boil.

Step 2

Step 2

2

While waiting, break the seaweed into small pieces and put them in serving bowls.

Step 3

Step 3

3

Beat the eggs in a bowl.

Step 4

Step 4

4

When the liquid boils, turn the heat to medium, add in the Japanese miso, mix well until the miso completely dissolved.

Step 5

Step 5

5

Slowly add in the egg liquid. Turn off the heat, drizzle a few drops of sesame oil. Gently stir a little bit.

Step 6

Step 6

6

Pour the soup into the serving bowls, sprinkle several pieces of finely chopped green onion.