Cozy Egg-Drop Miso Soup with Bone Broth by @itsuofficial

20 min

2 servings

2 packets

Miso paste sachet

🥚

3

Eggs

🍲

500 ml

Bone broth

🍄

Mushrooms

🧅

0.5

Onion

🌿

Chives

🌽

1.5 tbsp

Cornstarch

💧

1.5 tbsp

Water

🫗

1 tsp

Sesame oil

⚫

Black pepper

  1. Chop
    • Mushrooms
    • Onion

    Chop all the vegetables (mushrooms, onion) into small, bite-sized pieces.

  2. Boil
    • Mushrooms
    • Onion
    • Bone broth

    Boil the chopped vegetables in the bone broth for 5 minutes until softened.

  3. Top
    • Mushrooms
    • Onion
    • Bone broth

    Remove the vegetables from the broth and top up the broth with water.

  4. Add
    • Miso paste sachet

    Add in the miso and lower the heat.

  5. Thicken
    • Cornstarch
    • Water
    • Bone broth

    Thicken the broth with the cornstarch slurry.

  6. Stir
    • Eggs

    Dash in spoons of beaten egg and let it set for 30 seconds to 1 minute before stirring to let the ribbons form.

  7. Step
    • Eggs
    • Water

    Continue with the rest of the egg mixture.

  8. Add
    • Mushrooms
    • Onion

    Add the vegetables back in.

  9. Garnish
    • Chives or spring onion
    • Black pepper

    Garnish with fresh herbs and season with black pepper to taste.

Cozy Egg-Drop Miso Soup with Bone Broth by @itsuofficial

20 min

2 servings

2 packets

Miso paste sachet

🥚

3

Eggs

🍲

500 ml

Bone broth

🍄

Mushrooms

🧅

0.5

Onion

🌿

Chives

🌽

1.5 tbsp

Cornstarch

💧

1.5 tbsp

Water

🫗

1 tsp

Sesame oil

⚫

Black pepper

Preparation Steps

  1. Step 1/9

    Chop all the vegetables (mushrooms, onion) into small, bite-sized pieces.

    🍄Mushrooms
    🧅Onion
    🔪Knife
    🪵Cutting board

  2. Step 2/9

    Boil the chopped vegetables in the bone broth for 5 minutes until softened.

    🍄Mushrooms
    🧅Onion
    🍲Bone broth

  3. Step 3/9

    Remove the vegetables from the broth and top up the broth with water.

    🍄Mushrooms
    🧅Onion
    🍲Bone broth
    💧Water
    🥄Ladle

  4. Step 4/9

    Add in the miso and lower the heat.

    Miso paste sachet

  5. Step 5/9

    Thicken the broth with the cornstarch slurry.

    🌽Cornstarch
    💧Water
    🥣Bowl

  6. Step 6/9

    Dash in spoons of beaten egg and let it set for 30 seconds to 1 minute before stirring to let the ribbons form.

    🥚Eggs
    🥄Whisk
    🥣Bowl

  7. Step 7/9

    Continue with the rest of the egg mixture.

    🥚Eggs

  8. Step 8/9

    Add the vegetables back in.

    🍄Mushrooms
    🧅Onion

  9. Step 9/9

    Garnish with fresh herbs and season with black pepper to taste.

    🧅Chives or spring onion
    ⚫Black pepper

Composition

Ingredients

Types

Condiments, Eggs, Broth, Vegetables, Starches, Liquids, Oils, Spices

Ingredients

Miso paste sachet, Eggs, Bone broth, Mushrooms, Onion, Chives, Cornstarch, Water, Sesame oil, Black pepper

Notes

Miso paste sachet (miso'easy brand), Eggs (beaten), Bone broth (or water), Chives (or spring onion), Cornstarch (mixed with an equal amount of water), Water (equal amount to the cornstarch, for the slurry), Black pepper (to taste)

Allergens

Soy, Eggs, Sesame

Dietetics

Dietary regimen

Dairy-Free, Nut-Free, Low-Carb, Sugar-Free

Calories

210 kcal

Macro nutrients

Protein: 17g, Carbohydrates: 10g, Fat: 11g, Fiber: 1g, Sugars: 2g

Nutritional Information

Minerals

Sodium: 980mg, Potassium: 350mg, Selenium: 20µg, Iron: 1.5mg, Phosphorus: 160mg

Vitamins

Vitamin B12: 0.8µg, Vitamin D: 0.5µg, Vitamin A: 90µg, Vitamin B2 (Riboflavin): 0.3mg

Preparation

Time Information

Preparation

10 minutes

Cooking

10 minutes

Overall

20 minutes

Difficulty

Level

Medium (2/4)

Steps

9 steps

Equipments

Utensils

Knife, Cutting board, Ladle, Bowl, Whisk

Appliances

Stove

Type

Type

Type Of Dish

Soup

Occasions

Everyday Comfort Meal

Origin

Source

Platform

instagram

Original Creator

@itsuofficial

Origin

Cuisine

Japanese

Geographic

Japan, Asia

Various

Aspect

Texture

Silky, Saucy, Ribboned, Tender

Flavors

Umami, Savory, Salty, Nutty

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

leftovers : 2-3 days (store in an airtight container,reheat gently on the stove to avoid overcooking the egg ribbons), freezer : not recommended (egg and cornstarch-thickened broth can separate and become watery/grainy when thawed)