This easy egg drop soup comes together in minutes with a savory miso paste, spinach, and green onions.
It’s 5 Ingredient Friday and this week I have a Bear Naked Granola giveaway to share, along with this satisfying and super easy miso egg drop soup.
If you aren’t familiar with miso, it’s a soybean paste often used to make Asian-inspired soups and salad dressings. Care2 describes the process as “. . . a paste made from soybeans, sea salt and koji (a mold starter), and often mixed with rice, barley or other grains.” I find it has an earthiness that is very appealing.
To make this egg drop soup I took out my grandmother’s Le Creuset dutch oven. It is a treasure I received when she passed on at over 101 years of age. Can you imagine? It’s scratched and stained and full of memories and lots of love – perfect to make soups and stews.
Anyway, enough about my soup pot, the trick to making an egg drop soup is to be sure the water is no longer bubbling. This ensures that as you drizzle the egg into the broth it becomes silky soft and not rubbery. You can see all those beautiful strands of eggs swimming in the miso broth.
Baby spinach is tender enough to add to the miso broth and will wilt without getting too soft and a pile of mild green onions complements the earthiness of the miso paste.
Shake it Up!
I’m not a fan of mushrooms, but Mr. Mike loves them, so I tossed in a few sauteed mushrooms into his bowl. I must admit they made a delicious looking egg drop soup. I wish I’d taken a photo, but Mike had already started on his soup, so I didn’t have the heart to take it away.
Before I leave you on this 5 Ingredient Friday, last week I shared a breakfast parfait with apples, pomegranates, and Bear Naked Granola. Bear Naked, in the spirit of the holidays, is offering to give away one bag each to two lucky healthy food loving people, so be sure to enter below.
Oh So Good Miso Soup with Spinach and Green Onion
15 minPrep Time
15 minCook Time
30 minTotal Time
- 6 cups water
- 2 large eggs
- 2 large egg white
- 5 tablespoons miso
- 2 tablespoons cornstarch
- 2 tablespoons water
- 2 cups baby spinach, lightly packed
- 2 large green onion, thinly sliced
- 1 teaspoon chili garlic sauce, optional
- Whip eggs in a measuring cup and set aside.
- Combine cornstarch and water in a small bowl and set aside.
- Bring the water to a boil over medium high heat with the miso paste. Stir frequently to dissolve the paste into the water.
- When the paste is dissolved and the water is at a full boil, remove from the pan from the heat. Slowly pour the egg mixture into the soup as you slowly stir. You want to see threads of egg throughout your broth. When the egg is added, then drizzle in the cornstarch mixture, stirring for one minute to thicken.
- Add green onion (and if you like chili garlic sauce add that too) and serve.
Food energy: 108kcal Weight Watchers Smartpoints 3 Saturated fatty acids: 1.03g Total fat: 3.40g Cholesterol: 93mg Carbohydrate, by difference: 11.04g Total dietary fiber: 1.84g Protein: 8.09g Potassium: 223mg Sodium: 886mg
Don’t forget to pin this miso soup for the next time you need a warm and healthy soup!
Periodically, Mother Rimmy’s hosts giveaways for readers. These events are sponsored by brands I approve of. I use Rafflecopter as a fair means to choose winners. The intent of giving away products is to add fun to this site and is not meant to be a form of gambling or sweepstakes.