egg drop miso soup with udon noodles

This is another one of those rainy day comfort food recipes. Once again, few ingredients and under 15 minutes. If you are watching your sodium intake-you might want to skip this one, but if you're not...go for it!
  •  2 Tablespoons of Miso paste 
  • Water-enough to almost fill a 3 quart dutch oven 
  • 2 eggs 
  • 1 bunch of chives 
  • 1 handful of large mint leaves 
  • 1 bunch of cilantro
  • 1 package of udon noodles 
  • 1 lime cut into wedges 
Put a pot of water on to boil--for the udon noodles.
While the water is heating up, prepare the soup. Heat a 3 quart pan for just a few seconds before adding two generous tablespoons of miso paste. Almost fill the pot with water leaving a couple of inches at the top of the pan. Stir and add a few chopped chives, then bring to a soft boil. Crack an egg into a coffee cup, just prick it with a fork a couple of times, there is no need to beat it, then drop it into the soup, repeat with a second egg. Chop mint and cilantro, you can also add sprouts, chopped lettuce...etc, set aside. By now the water should be boiling, add the noodles and cook for no longer than 3-5 minutes. Strain and place in bowl. Add to the noodles whatever you have chopped, ladle the soup over the noodles and top with some additional cilantro and mint. Squeeze a lemon wedge over the top and enjoy!
miso soup

chives, mint and cilantro

stack the mint on top of one another to make chopping easier

stack cilantro to chop

drop in one egg at a time

miso rolling boil

prick the egg with a fork

egg drop


note- if I'm making this for myself I usually will make half a bundle

egg drop miso soup with udon noodles

egg drop miso soup with udon noodles

egg drop miso soup with udon noodles

egg drop miso soup with udon noodles

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