Egg drop miso soup with veggies
Nutritional Info
- Servings Per Recipe: 1
- 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
View full nutritional breakdown of Egg drop miso soup with veggies calories by ingredient
Introduction
Easy enough to make in a microwave that I make it from scratch for lunch at work. Just bring a ziplock with some veggies, the dashi, miso and an egg. Easy enough to make in a microwave that I make it from scratch for lunch at work. Just bring a ziplock with some veggies, the dashi, miso and an egg.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
Directions
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