Miso egg drop soup

There’s something beautiful about the eggs in this dish. I love their silkiness, their pale yellow feathering in the fragrant miso broth. When I pour the eggs into the pot – the last ingredient before some fresh green onions – I pause to watch them fold like paper-thin ribbons. As I stir, the egg unfurls to fill the pot, joining thin slices of mushroom and cubes of tofu. Fresh cracked pepper gives a bite to the smooth and savory flavor. 

Miso Egg Drop Soup
1.5 quarts water
1/4 lb soft tofu, cubed or sliced
1 portobello mushroom, thinly sliced
2 eggs, scrambled
2 tbsp miso paste
2 chicken bouillon cubes
4 garlic cloves, minced
2 tbsp low sodium soy sauce
3-5 tbsp cornstarch (more cornstarch = thicker soup)
2 green onions, thinly sliced
1/2 tsp salt
1 tsp pepper


Combine water, miso, soy sauce, garlic, salt, and pepper in a saucepan and bring to a boil.

Reduce to a simmer and add mushrooms. Simmer for 5 minutes.

Mix cornstarch with a small amount of water until dissolved. Pour a small amount of the corn starch mixture into your soup and check its consistency. Add more to thicken the soup if desired.

Add tofu.

Scramble eggs in a small bowl and pour slowly into the simmering soup. Pour the eggs in a spiral shape to ensure they cook evenly. Do not stir for about 30 seconds to let the eggs set, then gently stir the soup and allow the eggs to feather.

Add green onions and more salt and pepper to taste.