Miso Egg Drop Soup

Steps

How to make it

Prep 5 min · Cook 6 min

1. Cut 100 g tofu into 1 cm cubes; beat 1 egg; slice 1 scallion into thin rounds.
2. In a small bowl, whisk 1.5 tbsp miso with 2–3 tbsp warm water into a smooth slurry (prevents clumps in boiling water).
3. Pour 500 ml water into a small saucepan; bring to a boil over high heat, then reduce to medium; add tofu and simmer 2 minutes until heated through.
4. Turn off heat or set to lowest; drizzle egg slowly along the pan edge, rest 10 seconds, then gently swirl into wispy strands (do not stir hard).
5. Stir in miso slurry until dissolved; taste for salt; scatter scallions and serve (never boil miso hard).

Tips & storage

Make it easier

• Kelp or mushrooms deepen umami.
• Season soup at the end because reducing the liquid concentrates salt and makes the final balance easier to control.

Best fresh; reheat gently without a hard boil so egg stays tender.