Egg Drop Miso With Veggies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
1 tbsp Miso Paste (16 grams) 1 1/2 cups Water (12 fl oz ) 2 tbsp Onions, raw, chopped (18 grams) 3 spears Asparagus, canned (38 grams) 1 4 oz can Mushrooms, drained (114 grams) 1/2 can Green Beans (138 grams) 2 tbsp Soy Sauce 1 tsp Sesame Oil 1 large Egg, beaten 2 dashes Hon Dashi
Makes one BIG bowl for one or 2 smaller bowls for 2.
1. Put water in sauce pan with onion, soy sauce, hon dashi, sesame oil, and miso paste. Bring to boil.
2. Once onions are tender (4-5 minutes), add veggies. Bring back to boil, just long enough for veggies to heat through.
3. Start stirring soup and slowly pour in egg. When egg has cooked, pour into bowls and eat.
Number of Servings: 1
Recipe submitted by SparkPeople user OAKBORN.
1. Put water in sauce pan with onion, soy sauce, hon dashi, sesame oil, and miso paste. Bring to boil.
2. Once onions are tender (4-5 minutes), add veggies. Bring back to boil, just long enough for veggies to heat through.
3. Start stirring soup and slowly pour in egg. When egg has cooked, pour into bowls and eat.
Number of Servings: 1
Recipe submitted by SparkPeople user OAKBORN.
Nutritional Info Amount Per Serving
- Calories: 259.4
- Total Fat: 11.8 g
- Cholesterol: 212.5 mg
- Sodium: 3,072.0 mg
- Total Carbs: 25.3 g
- Dietary Fiber: 9.9 g
- Protein: 18.4 g
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