+
0 (0)

Categories: Appetizers, Soups, Vegetarian

Miso Eggdrop Soup

By now the message seems pretty clear: getting more soy into our diets can help improve our health. For a variety of reasons, soy has been connected to cancer prevention and may fight symptoms of menopause and osteoporosis. Because it ... Read more

Total time: 15 minutes | Serves 4
Note: This is a light yet satisfying warm-up soup for cool weather. Add shrimp or chicken for a heartier version. Dashi is available at Japanese markets.
  • 4 cups water
  • 1 tablespoon dashi (instant Japanese soup base)
  • 2 baby bok choy, sliced crosswise into 1/2-inch strips
  • 1/2 (14-ounce) carton tofu, cut into 1/2-inch cubes
  • 2 green onions, sliced
  • 1 tablespoon sweet white miso
  • 1 egg, slightly beaten
  • Cilantro leaves, for garnish

Step 1Combine water and dashi and heat to boiling. Stir in bok choy and tofu. Simmer until bok choy is tender, 3 to 5 minutes. Stir in onions and miso. Bring just to simmer. Turn off heat and drizzle in egg. Cover and let stand a few minutes for egg to set. Spoon into 4 serving bowls and top with cilantro leaves.

Each serving:
109 calories; 226 mg sodium; 53 mg cholesterol; 6 grams fat; 5 grams carbohydrates; 11 grams protein; 0.63 gram fiber.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Appetizers
Caprese salad with heirloom tomato skin chips
Southern pimiento cheese appetizer
Firefly Bistro's sauteed Brussels sprouts with charred tomato and smoked paprika creme
Beets and blood oranges with mint and orange flower water