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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.
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