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Tomato and Egg Miso Soup

Tomatoes are rich in the umami. This soup has a gentle finish complemented by the egg.

Recipe By: Iggy_Joester (https://cookbuzz.com/kitchen/46)
Serves 2 Prep: 5 min Cook: 5 min

Ingredients

Hot water 500ml
Dashi stock granules 2g-2.5g
Miso (red or mixed) 40g
Tomato (medium) 1
Egg 1
Spring onion 1/4

Method

1
Remove the skin from the tomato - an easy way is to cut a cross on the top...
2
Then put the tomato in the hot water and steep for about a minute. The skin will loosen quite naturally. Remove the tomato (allow to cool slightly), peel, then cut into 8 equal pieces.
3
Return the tomato to the hot water and boil for about a minute on high heat. Turn down the heat to medium and add the miso dissolved in a bit of water.
4
Turn the heat off and add the beaten egg, swirling once gently with a spoon. It's ready!
5
Serve in a bowl, tea cup or mug and sprinkle with finely chopped spring onions.

Tips & Note

This recipe is for 2 people, so you can share the tomatoes equally.
You generally use 20g miso in 200ml water per person but you need to adjust how much water you start with depending on how long it needs to boil.

Tomato and Egg Miso Soup

Tomatoes are rich in the umami. This soup has a gentle finish complemented by the egg.

Recipe By: Iggy_Joester (https://cookbuzz.com/kitchen/46)

Serves 2

Prep: 5 min

Cook: 5 min

Ingredients

Hot water 500ml
Dashi stock granules 2g-2.5g
Miso (red or mixed) 40g
Tomato (medium) 1
Egg 1
Spring onion 1/4
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Tomato and Egg Miso Soup

Recipe ID :2367 Posted on 02 FEB 2017
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Serves 2

Prep 5min
Cook 5min
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Tomatoes are rich in the umami. This soup has a gentle finish complemented by the egg.

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Iggy_Joester
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Ingredients

Print Ingredients Email Ingredients
500ml
2g-2.5g
40g
1
1
1/4

Method

Prep
5min
Cook
5min
1
Remove the skin from the tomato - an easy way is to cut a cross on the top...
2
Then put the tomato in the hot water and steep for about a minute. The skin will loosen quite naturally. Remove the tomato (allow to cool slightly), peel, then cut into 8 equal pieces.
3
Return the tomato to the hot water and boil for about a minute on high heat. Turn down the heat to medium and add the miso dissolved in a bit of water.
4
Turn the heat off and add the beaten egg, swirling once gently with a spoon. It's ready!
5
Serve in a bowl, tea cup or mug and sprinkle with finely chopped spring onions.

Tips & Note

This recipe is for 2 people, so you can share the tomatoes equally.
You generally use 20g miso in 200ml water per person but you need to adjust how much water you start with depending on how long it needs to boil.

Category

Japan Boiled Easy Peasy Miso soup Quick Soups Eggs Spring Onions Tomato Everyday Lunch

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