Tomato Egg Drop Miso Soup
Tomato Egg Drop Miso Soup (10-Minute Comfort Soup Bowl)
If you're looking for a quick and cozy soup that’s packed with umami flavor and ready in just 10 minutes, this Tomato Egg Drop Miso Soup is for you.
It combines the deep savoriness of miso with sweet, juicy tomatoes and soft ribbons of egg for a comforting miso soup that feels both light and satisfying.
Perfect as a simple starter, a quick lunch, or even a light dinner, this easy miso soup recipe will warm you up from the inside out. Plus, it uses just a few pantry-friendly ingredients—no fancy tools or hard-to-find items required.
Why You’ll Love This Recipe:
Quick & Easy – Ready in 10 minutes with minimal prep
Fresh and Nourishing – Packed with antioxidant-rich tomatoes
Protein Boost – Silky egg ribbons add texture and protein
Umami-Rich – Miso and dashi deliver deep, savory flavor
Kid-Friendly – Mild and smooth, even little ones love it
Tips for the Best Tomato Egg Miso Soup
Use ripe tomatoes for natural sweetness
Always add miso at low heat (never boil it)
Adjust miso quantity depending on saltiness preference
Add potato starch to eggs, it makes silky and fluffy egg ribbons
RECIPE
Servings: 2-3
Time: 10 min
Ingredients:
1 medium-sized tomato
2 pcs egg
1 tsp potato starch
2 1/2 cups of water
1 tbsp of dashi powder
2 tbsp of miso
scallions for garnish
Instructions:
Prep the Ingredients
Cut the tomato into bite-sized chunks.
Crack the eggs into a bowl with potato starch, beat well, and set aside.
Make the Broth
In a medium saucepan, add water, dashi powder, and tomatoes, and bring to a boil over medium-high heat.
Let it simmer for about 1 minute to infuse the broth with flavor.
Add Miso
Turn the heat to low.
Add the miso paste by dissolving it with a ladle of hot broth first, then stirring it back into the pot.
Create the Egg Ribbons
While gently stirring the soup in a circular motion with chopsticks or a fork, slowly pour in the beaten eggs in a thin stream.
The eggs will cook instantly and form soft, delicate ribbons.
Garnish and Serve
Turn off the heat and garnish with sliced scallions.
Serve hot and enjoy your nourishing bowl of tomato egg miso soup.
My kitchen tool:
FAQ
Can I use fresh dashi instead of powder?
Yes! Fresh dashi will enhance the flavor even more. Just substitute it 1:1 for water + dashi powder.
What type of miso works best?
Awase (mixed) miso or white miso works best for a balanced, mild flavor.
Can I make this vegetarian?
Absolutely. Use kombu or shiitake dashi instead of bonito-based dashi.
Why add potato starch to the eggs?
It helps create softer, silkier egg ribbons and slightly thickens the soup.
Can I store leftovers?
This soup is best fresh, but you can refrigerate it for up to 1 day. Reheat gently without boiling.
Meal Ideas:
If you love quick soups, try my Egg Drop Udon (Tamago Toji Udon) for a heartier meal
Looking for more comforting classics? Check out my Chicken Meatball Soup
Pair this with a light side like Japanese Cucumber Salad (Sunomono) for a refreshing contrast
Learn about a popular cozy miso soup recipe - Tonjiru, Pork Miso Soup
