High Protein Miso Soup (Miso Egg Drop Soup)

5 from 3 votes

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: 202kcal

In a bowl, whisk together eggs until combined. In a separate bowl, mix together cold water and cornstarch to create a slurry.
4 large eggs, 2 tablespoon cornstarch, ¼ cup water
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.
4 cups chicken bone broth, 1 packet Dashi, 2 scallions
Ladle some broth into a bowl, add miso paste and mix until dissolved. Stir the dissolved miso paste into the broth.
2-3 tablespoon low sodium white miso paste
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!
14 oz silken tofu, 2 tablespoon wakame/dried seaweed, white pepper, 2 scallions

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.