This is the soup I eat for breakfast when I have a busy day ahead of me and want to stay full until dinner! My high protein miso soup is filling, nourishing, and packed with flavor. This miso soup recipe combines the best of two classics-- egg drop soup and miso soup, making it one big bowl of comfort. It's the only soup recipe you'll need to satisfy those takeout cravings at home and it's ready in just 15 minutes!
If you can't tell by now, I'm a huge fan of eggs for breakfast and if you are too, you might also love my Chinese steamed egg in the microwave and high protein steamed egg whites!
What is miso egg drop soup?
I love a creative fusion recipe and this miso egg drop soup is the combination of two of my favorite soups: Japanese miso soup and Chinese egg drop soup. Traditional egg drop soup involves stirring wispy egg ribbons into a seasoned chicken broth.
Traditional miso soup combines miso paste, silken tofu, Dashi broth and wakame (seaweed). Miso paste is created by fermenting soybeans with salt, and koji, a type of fungus cultivated on grains. Different fermentation processes and ingredients produce various types of miso paste, such as white miso (shiro miso) which has a sweet mild flavor, yellow miso (shinshu miso) which offers a more balanced flavor, and red miso (miso) which provides a deeper and saltier flavor.
The base of this high protein miso soup is a Dashi miso broth, which is classic to miso soup. Instead of water, we are using chicken bone broth which is similar to the chicken broth base in egg drop soup, but with more protein. Silken tofu and eggs tie it all together to create this miso egg drop soup!
Why you'll love this miso soup
- Quick and delicious - Packed with flavor and ready in 15 minutes!
- High in protein - Bone broth, eggs, and silken tofu create a filling and nourishing bowl of soup, keeping you satisfied for hours.
- Made in one pot - Nothing is more enticing than an easy clean up! This soup is made in one pot for easy cooking and cleanup.
- Customizable - Add your favorite protein or veggies!
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What you'll need for this miso egg drop soup
- Bone broth: Provides collagen-rich base that adds depth and nutrition.
- Scallions: Adds fresh onion flavor to the soup base and a bright green garnish.
- Miso paste: The umami-rich fermented soybean paste that defines
- Eggs: Creates the signature silky egg ribbons and adds extra protein.
- Cornstarch: Thickens the soup and allows the egg ribbons to set slightly without disintegrating.
- Water: Use cold water to dissolve the cornstarch before stirring it into the broth.
- Dashi: Japanese stock powder that adds umami depth.
- Silken tofu: Soft tofu that adds protein and texture to traditional miso soup.
- Wakame (dried seaweed): Gets rehydrated in the soup for more texture and flavor.
- White pepper: Use white pepper for a gentle heat that won't overpower the flavors.
See recipe card for quantities.
How to make my high protein miso soup
- In a bowl, whisk together eggs until combined. In a separate bowl, mix together cold water and cornstarch to create a slurry.
- To a large pot, add bone broth and scallion whites. Whisk in the cornstarch slurry and bring to a boil. Reduce to a simmer and stir in the Dashi packet until dissolved.
- Ladle some broth into a bowl, add miso paste and mix until dissolved. Stir the dissolved miso paste into the broth.
- Slowly drizzle the whisked eggs into the broth. Let them set for a few seconds before gently stirring. Note: the more you stir, the more broken up the egg ribbons will be. For larger egg ribbons, keep stirring to a minimum.
- Add in cubed silken tofu and dried seaweed. Simmer for 3-5 minutes until tofu heats through and seaweed rehydrates. Garnish with scallion greens and white pepper and enjoy!
Top tip
To achieve those silky egg ribbons, allow the eggs to slightly set in the broth before giving it a gentle stir!
Substitutions and Variations for this high protein miso soup
- Protein - Add cooked shrimp in the last minute of cooking for more protein. Alternatively, add more tofu or eggs for a jam packed miso soup.
- Add-ins - Add spinach, bok choy, or corn in the last 5 minutes of cooking for some added vegetables.
- Vegetarian - Substitute bone broth for mushroom broth and add more silken tofu to make up for the protein broth swap.
Storage and Reheating
Store the miso egg drop soup in an air tight container for up to 4 days. To reheat, add it to a pot and reheat it on the stove on low until warm. Alternatively, cover and microwave it at 30 second intervals, giving it a stir after each interval until warm. Note that the egg ribbons may break apart slightly.
FAQ
While best enjoyed fresh, you can definitely prep this for the week! The egg ribbons may break up when reheated, but the flavor remains just as tasty.
Egg drop soup and silken tofu will not freeze will and will change the texture drastically. I'd recommend storing it in the fridge for up to 4 days.
The cornstarch slurry plays a big role in keeping the egg ribbons whole. Disintegrated egg ribbons could be due to omitting the cornstarch slurry, over-stirring the egg ribbons, or not allowing the eggs to set slightly before breaking them up.
High Protein Miso Soup (Miso Egg Drop Soup)
Ingredients
- 4 cups chicken bone broth
- 2 scallions sliced, whites and greens separated
- 2-3 tablespoon low sodium miso paste to taste
- 4 large eggs
- 1 packet Dashi
- 14 oz silken tofu cubed
- 2 tablespoon wakame/dried seaweed
- white pepper to taste
Cornstarch slurry
- ¼ cup water
- 2 tablespoon cornstarch
Instructions
- In a bowl, whisk together eggs until combined. In a separate bowl, mix together cold water and cornstarch to create a slurry.
- To a large pot, add bone broth and scallion whites. Whisk in the cornstarch slurry and bring to a boil. Reduce to a simmer and stir in the Dashi packet until dissolved.
- Ladle some broth into a bowl, add miso paste and mix until dissolved. Stir the dissolved miso paste into the broth.
- Slowly drizzle the whisked eggs into the broth. Let them set for a few seconds before gently stirring. Note: the more you stir, the more broken up the egg ribbons will be. For larger egg ribbons, keep stirring to a minimum.
- Add in cubed silken tofu and dried seaweed. Simmer for 3-5 minutes until tofu heats through and seaweed rehydrates. Garnish with scallion greens and white pepper and enjoy!
Notes
- To achieve those silky egg ribbons, allow the eggs to slightly set in the broth before giving it a gentle stir.
- To reheat, add it to a pot and reheat it on the stove on low until warm. Alternatively, cover and microwave it at 30 second intervals, giving it a stir after each interval until warm. Note that the egg ribbons may break apart slightly.
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