Egg drop miso soup with veggies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
1 medium Egg, fresh, whole, raw 0.25 tsp Dashi granules (by SEANTER) 2 tsp Red miso soy paste (by BJWOLFF) 1 slice, medium (1/8" thick) Onions, raw 2 tbsp Carrots, cooked .5 pepper Jalapeno Peppers 2 cup (8 fl oz) Water, tap 2 grams Cilantro, raw .125 cup, chopped Cabbage, fresh .5 tbsp Butter, salted 1 serving Chinese five spice mix (pinch per srvg) (by MELLYN2000) .5 clove Garlic 1 tsp Ginger Root
Beat egg in a small cup and set aside. In your big bowl, microwave veggies and butter, covered for a couple minutes, season with salt and pepper and five spice powder. Add water, dashi and miso and microwave until boiling steadily. Remove carefully and stir to create a small vortex. Pour egg in a slow stream while the broth circles. Garnish with cilantro or shallots if you want.
Serving Size: makes one large bowl
Serving Size: makes one large bowl
Nutritional Info Amount Per Serving
- Calories: 155.8
- Total Fat: 10.3 g
- Cholesterol: 179.2 mg
- Sodium: 778.0 mg
- Total Carbs: 8.1 g
- Dietary Fiber: 2.0 g
- Protein: 7.5 g
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