Description
I began trying to make a clear soup recipe, which quickly grew out of control to incorporate elements of miso, egg drop soup, and seaweed. I serve it as a main dish with a side of brown basmati rice.
Ingredients
- 2 (32 fluid ounce) containers vegetable broth
- 32 fluid ounces water
- 2 egg whites
- 1 ½ cups miso paste
- 2 tablespoons ginger paste
- 1 tablespoon sesame oil
- 2 cups edamame (green soybeans)
- 2 cups shiitake mushrooms, thinly sliced
- ⅔ cup chopped spring onions
- 1 clove garlic, minced
- 1 teaspoon soy sauce
- 1 ½ cups cubed firm tofu
- 1 teaspoon cayenne pepper
- ⅔ cup crumbled dried nori (seaweed)
- 2 tablespoons white sugar
Instructions
- Combine vegetable broth and water in a large pot; bring to a boil. Drop egg whites into the boiling broth and boil until egg whites are cooked
- about 10 seconds. Skim egg whites from surface of broth using a slotted spoon and transfer to a plate to cool.
- Reduce heat to medium. Mix miso paste
- ginger paste
- and sesame oil into broth using a potato masher or ladle until fully incorporated. Add edamame
- mushrooms
- spring onion
- garlic
- and soy sauce to miso broth; cover pot with a lid
- reduce heat to medium-low
- and cook until mushrooms are no longer floating on the surface
- about 10 minutes.
- Mix tofu and cayenne pepper into miso broth. Tear cooled egg whites into small pieces and add to miso broth. Stir nori and sugar into miso broth; cover pot and simmer
- stirring occasionally
- until soup flavors have blended
- about 1 hour.
Prep Time: 15 mins
Cook Time: 1 hr 10 mins
Total Time: 1 hr 25 mins
Servings: 8