This miso egg drop soup is simple to prepare, nourishing, and delicious. At the risk of angering the FDA with these statements (haha), I 100 percent guarantee that it can help you survive the polar vortex, recover from copious amounts of baking (see last week’s post), or fight off the sniffles.
Let’s take a closer look at why:
Kombu & Nori: Seaweeds are some of the most underrated “superfoods” there are. They are rich in minerals – especially calcium and iodine – and alkalizing to the body, which means they are a great antidote to too much sugar, which is acid-forming. Kombu is also fantastic for digestion.
Miso: Also alkaline, miso contains beneficial bacteria that can help fight off illness.
Egg: Eggs are the most bioavailable form of vegetarian protein that exists, meaning they contain protein that is easy for our bodies to metabolize and use.
Carrot: Rich in minerals and fiber, and – of course – good for the eyes!
So, ready to fuel up for this polar vortex? Let’s do it!
A couple notes about the recipe:
-Most egg drop soups that you order in restaurants are a bit gelatinous. I’m not a fan of this texture, so mine is not! It’s simply a nourishing, flavorful broth featuring wispy eggs, carrots, and scallions.
-Depending on your miso, how much your broth has reduced, and personal preference, you may want to tinker with the amount of miso paste in this recipe. You can also decide whether you want to use one or two eggs – both ways are nice. It just depends on whether you want it to be more egg-forward or more miso-forward.
-This recipe yields two large bowls or four smaller bowls. One large bowl is safe for Low FODMAP diets, with the caveat that kombu has not been officially tested by Monash. Nori, also a seaweed, has been tested and does not contain any FODMAPs at all, nor do carrots or egg.
Miso Egg Drop Soup
- 4 ½ cups water
- 1 strip kombu, broken in half
- 1 carrot, peeled and chopped into a couple large chunks
- 2 tablespoons + 1 teaspoon mellow white miso
- 1-2 large eggs, beaten (depending on your preferred ratio of egg to miso)
- 1/4 cup untoasted nori pieces (torn from a nori sheet)
- 2 tablespoons chopped scallion, green part only
- Salt and pepper, to taste
Directions:
Bring the water, kombu, and carrot to a boil over medium-high heat. As soon as it boils, reduce to a very low simmer for five minutes. Remove kombu, then raise heat to more generous simmer for 5-7 more minutes until the carrots are tender. Cut the carrots into bite-sized pieces (fairly easy to do this from inside the soup, with a knife, or remove from pot to cut.)
Take 3-4 tablespoons of broth and mix it with the miso paste in a small cup or dish. Set aside.
Slowly pour the beaten eggs into the soup pot, stirring as you go. If your broth is hot enough, it should resemble egg drop soup immediately. If not, continue cooking until the broth is not cloudy. Add the nori and scallion, then turn off the heat and stir in the miso mixture. Taste, season with salt and pepper if needed, and serve.
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