I love a miso soup that feels just a little bit extra, and I think there should be more love for the versions that go beyond tofu cubes. So let me option up this Miso Soup with Egg and Scallions as my first example.
Instead of keeping it too plain, this recipe leans into rich umami miso, soft ribbons of egg, and the brightness of fresh scallions to create a soup that’s savory, cozy, and completely irresistible. Think of it as the Japanese-inspired comfort bowl you’ll want to keep on repeat for quick, nourishing meals.
Ingredients:
- 3 cups water
- 2 tbsp white miso paste (or red for a stronger flavor)
- 1 tsp dashi granules (optional, for extra umami)
- 2 eggs
- 2 scallions, finely sliced
- 1 tsp soy sauce (optional)
Instructions:
- In a small pot, bring the water to a gentle simmer. Add the dashi granules if using.
- In a bowl, whisk the miso paste with a few tablespoons of hot broth until smooth, then stir back into the pot.
- Beat the eggs lightly. Slowly drizzle them into the simmering soup while stirring gently, so they form silky ribbons.
- Add soy sauce if you like a deeper flavor.
- Turn off the heat, ladle into bowls, and finish with plenty of fresh scallions on top.
