Miso Eggdrop Soup

By á-174942

Ingredients

• 4 cups water
• 1 tablespoon dashi (instant Japanese soup base)
• 2 baby bok choy
• 1/2 carton tofu - (14-oz pkg) cut 1/2" cubes
• 2 green onions sliced
• 1 tablespoon sweet white miso
• 1 egg slightly beaten
• Cilantro leaves for garnish

Preparation

Step 1

Slice bok choy crosswise into 1/2-inch strips. Combine water and dashi and heat to boiling. Stir in bok choy and tofu. Simmer until bok choy is tender, 3 to 5 minutes. Stir in onions and miso. Bring just to simmer.

Turn off heat and drizzle in egg. Cover and let stand a few minutes for egg to set. Spoon into 4 serving bowls and top with cilantro leaves.

This recipe yields 4 servings.

Each serving: 109 calories; 226 mg sodium; 53 mg cholesterol; 6 grams fat; 5 grams carbohydrates; 11 grams protein; 0.63 gram fiber.