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's light yet satisfying.
Perfect as a simple starter, a quick lunch, or 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 Tomato Egg Drop Miso Soup
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
RECIPE
Servings: 2-3
Time: 10 min
Ingredients:
1 medium-sized tomato
2 pcs egg
1 tsp potato starch
1 pack of dashi powder
2-3 tbsp of miso
2 cups of water
scallions for garnish
My Cooking Tools:
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 2 cups of 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.
About Miso Soup:
Miso soup is a traditional Japanese soup made from a base of miso paste and dashi broth, which are the key ingredients responsible for its unique flavor. And it's a staple in Japanese cuisine. Miso soup is known for its savory, umami-rich taste and is appreciated for its comforting and nourishing qualities.
Miso paste is the primary ingredient that gives the soup its name. It is a thick, fermented paste made from soybeans, salt, and often other grains like rice or barley. The fermentation process can vary, resulting in different types of miso paste with varying flavors and colors, ranging from light yellow to dark brown. Miso paste adds a deep, savory, and slightly salty flavor to the soup.
Dashi is a fundamental Japanese cooking stock or broth that provides the base for many Japanese dishes, including miso soup. It is typically made from ingredients like bonito fish flakes (katsuobushi) and dried kelp (kombu). Dashi contributes a subtle, seafood-like essence and enhances the overall umami taste of the soup. There are different types of dashi, including vegetarian versions made without fish, which can be used to make vegetarian or vegan miso soup.
Miso soup can include a variety of additional ingredients, depending on regional variations and personal preferences. Common ingredients include Tofu - Soft or silken tofu is often cubed and added to miso soup for added texture and protein, Wakame Seaweed is rehydrated in the hot soup and provides a pleasant oceanic flavor and a slight chewy texture, Vegetables such as green onions, mushrooms, spinach, and daikon radish may be added for extra flavor and nutrition.
