Tomato Egg Drop Miso Soup
A Comforting Soup with Tomato and Egg
Are you in the mood for a warm and comforting bowl of soup that's both delicious and easy to make? Try this delightful Tomato Egg Drop Miso Soup recipe. With the perfect combination of umami-rich miso paste, the freshness of tomatoes, and the silky texture of egg ribbons, this soup is a true culinary delight. Whether you're craving a quick weeknight meal or a soothing appetizer, this recipe is sure to satisfy your stomach and soul.
RECIPE
Servings: 2-3
Time: 10 min
Ingredients:
1 medium-sized tomato
2 pcs egg
1 pack of dashi powder
2-3 tbsp of miso
2 cups of water
scallions for garnish
Instructions:
Cut tomato into bite-sized pieces.
Crack two eggs into a bowl and beat them until the yolks and whites are well combined. Set aside for later use.
In a medium-sized pot, add water. Place the pot over medium-high heat and bring the water to a boil.
Once the water is boiling, carefully add the bite-sized tomato pieces to the pot. Then, sprinkle in the pack of dashi powder. Allow the tomato and dashi powder to simmer together for about a minute.
Spoon miso paste into the pot. Stir the paste into the soup, making sure it dissolves completely.
Slowly pour the beaten eggs into the soup in a steady stream while stirring the soup gently with a pair of chopsticks or a fork.
To finish your Miso and Tomato Egg Drop Soup, add a pop of freshness and color with some sliced scallions.
About Miso Soup: Miso soup is a traditional Japanese soup made from a base of miso paste and dashi broth, which are the key ingredients responsible for its unique flavor. And it's a staple in Japanese cuisine. Miso soup is known for its savory, umami-rich taste and is appreciated for its comforting and nourishing qualities.
Miso paste is the primary ingredient that gives the soup its name. It is a thick, fermented paste made from soybeans, salt, and often other grains like rice or barley. The fermentation process can vary, resulting in different types of miso paste with varying flavors and colors, ranging from light yellow to dark brown. Miso paste adds a deep, savory, and slightly salty flavor to the soup.
Dashi is a fundamental Japanese cooking stock or broth that provides the base for many Japanese dishes, including miso soup. It is typically made from ingredients like bonito fish flakes (katsuobushi) and dried kelp (kombu). Dashi contributes a subtle, seafood-like essence and enhances the overall umami taste of the soup. There are different types of dashi, including vegetarian versions made without fish, which can be used to make vegetarian or vegan miso soup.
Miso soup can include a variety of additional ingredients, depending on regional variations and personal preferences. Common ingredients include Tofu - Soft or silken tofu is often cubed and added to miso soup for added texture and protein, Wakame Seaweed is rehydrated in the hot soup and provides a pleasant oceanic flavor and a slight chewy texture, Vegetables such as green onions, mushrooms, spinach, and daikon radish may be added for extra flavor and nutrition.
