Miso Egg Drop Soup
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Miso egg drop soup

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10min · 4 servings Egg Drop Soup. A delicious soup made of hot broth with wispy eggs seasoned with sesame oil and green onions. Ready in 10 minutes! Credit: christieathome. Ingredients • 4 cups chicken stock unsalted (or sub with vegetable or beef broth) • 3 eggs beaten • 1 green onion finely chopped with scallion whites and greens separated • 1 teaspoon chicken bouillon powder (aka chicken stock powder) • 1 teaspoon sesame oil • 1 teaspoon salt • ¼ teaspoon white pepper (or sub with black pepper) • 3 tablespoon cornstarch (or sub with potato starch or tapioca starch) ¼ cup water
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Ingredients 1 cup white rice for serving 8 ounces lacinato kale ribs removed 8 large eggs 2 tablespoons white miso paste 1 tablespoon Better Than Bouillon vegetable stock paste 1 tablespoon freshly grated ginger 3 garlic cloves grated 1 teaspoon sesame oil 1 tablespoon avocado oil 8 cups water Diamond Crystal kosher salt 1 tablespoon rice vinegar 1 tablespoon soy sauce 2 tablespoons chili crisp for serving
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Egg drop soup is a very popular Chinese take-out soup along with hot and sour soup and wonton soup. It's made with a lightly seasoned chicken broth, thickened to a velvety consistency, and is known for its iconic yellow color and wispy egg drops (egg flowers). This is the perfect soup to make for a light meal, taking only 10 minutes, or when you're under the weather. Plus, it's also naturally gluten free.
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