Egg Drop Miso

Egg Drop Miso Soup

• 4 cups chicken broth 

• 5-6 cloves garlic 

• ¼ cup dried mushrooms (I used a variety of porcini and shiitake) 

• 1 large sheet of kombu, kelp or ½ cup wakame 

• ½ teaspoon ground ginger or 1 inch peeled fresh ginger 

• 1 bunch scallions thinly sliced and divided between green and white parts 

• 1 can sweet corn 

• 1 teaspoon sugar 

• 3 tbsp cornstarch mixed in a small bowl with ¼ cup water 

• 2 tablespoons shiro (white) miso 

• Salt to taste 

• ¼ teaspoon white pepper or more to your preference 

• 2 eggs, whisked 

Serve with: 

• Nori 

• Chili oil 

• Sesame oil 

Instructions:

1. In a large pot, heat your broth. Add the garlic, seaweed of choice, ginger and white parts of the scallion. Bring to a boil and then reduce to a simmer. 

2. Add in the corn and sugar. 

3. Mix the cornstarch with the water to form a slurry and then stir it into the soup. 

4. Mix a little bit of the broth with your miso and pour that back into the pot. 

5. Season with salt and white pepper. 

6. Whisk the eggs in a bowl. Create a swirl in the soup pot by using a spoon or chopsticks to move the broth in a clockwise fashion. While the broth is still swirling, drizzle the whisked egg into the soup a little bit at a time so that egg ribbons form. 

7. Ladle the soup into bowls and drizzle with sesame oil and the green parts of the scallion. 

8. Serve with desired toppings.