High Protein Miso Soup (Miso Egg Drop Soup)

This high protein miso soup delivers restaurant flavors at home and is ready in less than 15 minutes!

Prep Time5

Cook Time10

Total Time15

Course: Soup

Cuisine: Chinese, Japanese

Servings:

Calories: 124kcal

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!

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.