Today’s miso soup is made with Egg and Tomato. It may look like a little unusual combination, but it’s delicious! Cook tomatoes long enough so that their tasty flavor seeps into the soup, and their sourness also softens. Eggs should not be cooked too long. Enjoy a fluffy soft texture just like egg drop soup.
We used Dashi with Katsuobushi to make the fish broth here, but you can use any type of Dashi, including instant Dashi. Please check Back to Basics: How to Make Dashi to learn more about different types of Dashi.
Miso Soup with Egg and Tomato
Servings: 4 servings
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Instructions
- Make Dashi broth with Katsuobushi bonito flakes according to the Dashi recipe. Or you can use an instant Dashi.
- Slice green onion very thinly. Cut tomato into 8 wedges. Lightly beat eggs in a small bowl. Set all aside.
- Dissolve Miso Paste in the hot Dashi broth. Add tomatoes and cook for 2-3 minutes without boiling. Then add eggs in a swirling motion. Finally add green onions.
