Egg Drop Miso Soup with Vegetables

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.

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)


  1. Put dashi stock and sweet corn kernels in a large pot, cook over medium heat.

  2. Add tomato and simmer 1-2 minutes.

  3. Turn off the heat, add miso paste and dissolve it completely.

  4. Reheat and bring the soup to a simmer, use chopsticks or a fork to stir and swirl the soup.

  5. Add lettuce leaves, and serve.

Recipe Notes

Learn how to make dashi soup stock. If you use a dashi-added miso, use 1.5 cups of water.