Egg Drop Miso Soup with Vegetables

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


  • 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)


  • 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


Enjuku Koji Miso
26.4 oz (750 g)

Our Enjuku Kouji Miso is our best-selling miso in Japan for over 20 years. The Miso has birght beige in color, and has perect balance of umami and sweetness. Powerfull flavor with a long and complex finish gives very versatile cookig use for many miso soup recipe.

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