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Prep Time
5
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
15
minutes
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.