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Miso Egg Drop Soup Recipe (with Video)

Fusion, Easy, Eggs
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Discover our Miso Egg Drop Soup Recipe, a International recipe perfect as a soup recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 10min | Cook 20min


- 4 c bone broth
- 2 Scallions
- 3 tbsp low sodium miso paste
- 3 Eggs
- 1 packet dashi
- 14 oz silken tofu
- 2 tbsp wakame/dried seaweed
- White pepper
Cornstarch slurry
- 0.25 c Water, cold
- 2 tbsp Cornstarch
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1. Slice your scallions, separating the whites from the greens.
2. Whisk together your eggs.
3. Dice your tofu into small cubes.
Cooking the Soup
1. In a large pot, add your bone broth, scallion whites, and cornstarch slurry.
2. Bring it to a boil and reduce to a simmer.
3. Add your dashi packet and stir to dissolve.
4. Add your miso paste to a ladle with some broth and stir the miso in the ladle to help dissolve it.
5. Add it to the pot of broth and stir to combine.
6. Slowly drizzle in your eggs to create egg ribbons in the broth.
7. Allow it to briefly set in the broth before stirring.
8. Add in your silken tofu and wakame.
9. Stir to combine.
10. Top with white pepper and scallion greens.

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