Miso Egg Drop Soup

Chef Jimi Penti shares from his recipe collection: Miso Egg Drop Soup
This is a variant of the Alton Brown Miso Soup Recipe. Folks enjoy the soup at my table, and often eat so much they ruin their appetite for the Main Course! I decided to make an entree version of the dish with added proteins keeping with the Asian flavor palate. I hope your Family and Friends enjoy it as much as we do.

Ingredients: (Serves 2)
6-ounce block firm silken tofu
1 quart dashi
3 tablespoons dark or red miso
1 tablespoon light or white miso
1 tablespoon Wakame Seaweed
4 ounces of imitation Crab Sticks
2 ounces Sliced Baby Bella Mushrooms
2 Large Eggs
2 scallions, thinly sliced

Wrap the block of tofu in 2 layers of paper towels and lay on a plate. Invert a second plate on top of the tofu and weigh down with a 28-ounce can. Leave for 20 minutes then cut the tofu into 1/4 to 1/2-inch cubes.

Hydrate the Wakame Seaweed in a bowl with cold water for 6 minutes. Drain thoroughly and set aside.

Slice the Crab Sticks into bite sized pieces (approximately 1 inch long) and set aside.

Heat the dashi in a 4-quart saucepan over medium-high heat. When the dashi reaches 100 degrees F on an instant-read thermometer, ladle 1 cup into a small bowl. Add the miso, and whisk until smooth.

Bring the remaining dashi to a bare simmer, approximately 10 minutes. Add the miso mixture and whisk to combine. Return to a slight simmer, being careful not to boil the mixture. Add the tofu and scallions and cook for another minute or until heated through.

Crack the Eggs and gently lower them into the saucepan with a ladle or ramekin. Simmer (without boiling) until the eggs have poached.

Add the tofu, Wakame Seaweed, Crab Sticks, and scallions and cook for another minute or until heated through. Serve immediately making sure everyone receives an Egg!.

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