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–+ servings
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.