Egg Drop Miso Soup (Aka Tamago-Style)

Ingredients

• 2 cups Dashi (or water)
• 2 tbsp White miso paste
• 2 Eggs
• 2 Scallions (green onions)
• 1 tsp Soy sauce(optional)
• 1 tsp Sesame oil(optional)

Instructions

1. 1

   Prep (about 10 minutes total): Thinly slice the scallions. Lightly beat the eggs in a bowl until smooth.

2. 2

   Bring the dashi (or water) to a gentle simmer in a small pot. Turn the heat to low so it stays barely simmering.

3. 3

   In a small ladle or bowl, dissolve the miso with a few tablespoons of hot broth, then stir it back into the pot. Add soy sauce if using.

4. 4

   Slowly drizzle the beaten egg into the broth while stirring gently in one direction to form silky ribbons. Cook just until the egg ribbons set, about 1–2 minutes.

5. 5

   Turn off the heat. Stir in sesame oil if using, then top with scallions and serve immediately.