Hikari Miso

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Egg Drop Miso Soup with Vegetables

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Sourness of tomato highlights sweetness of egg and sweet corn kernel. A restaurant-style Japanese egg drop miso soup.
Recipe
Egg Drop Miso Soup with vegetables 2
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2
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Ingredients

  • 3.5 oz. tomato – wedge cut
  • 2 tbsp boiled sweet corn kernels
  • 1 iceberg lettuce leave – torn
  • 1 egg – lightly beaten
  • 10 fl oz. (300ml) dashi stock
  • 1 tbsp ENJUKU KOJI MISO (white miso paste)

Instructions

  • Put dashi stock and sweet corn kernels in a large pot, cook over medium heat.
  • Add tomato and simmer 1-2 minutes.
  • Turn off the heat, add miso paste and dissolve it completely.
  • Reheat and bring the soup to a simmer, use chopsticks or a fork to stir and swirl the soup. Add beaten egg into the soup, then turn off the heat.
  • Add lettuce leaves, and serve.

Product used in this recipe

2000_円熟こうじみそ_750g_01

Enjuku Koji Miso
26.4 oz (750 g)

Our Enjuku Kouji Miso has been our best-selling miso in Japan for over 30 years. The Miso has a bright beige in color, and has a perfect balance of umami and sweetness. Powerful flavor with a long and complex finish gives very versatile cooking use for many miso soup recipes.

Check out Enjuku Koji Miso
26.4 oz (750 g)

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