Asian

Egg Drop Miso With Veggies is for Lunch.

Egg Drop Miso With Veggies takes 15 minutes to prepare.

Egg Drop Miso With Veggies takes 10 minutes to cook.

Egg Drop Miso With Veggies makes 1 servings.

The ingredients for Egg Drop Miso With Veggies are:

1 tbsp Miso Paste (16 grams)
1 1/2 cups Water (12 fl oz )
2 tbsp Onions, raw, chopped (18 grams)
3 spears Asparagus, canned (38 grams)
1 4 oz can Mushrooms, drained (114 grams)
1/2 can Green Beans (138 grams)
2 tbsp Soy Sauce
1 tsp Sesame Oil
1 large Egg, beaten
2 dashes Hon Dashi

Here is how you make Egg Drop Miso With Veggies:

Makes one BIG bowl for one or 2 smaller bowls for 2.1. Put water in sauce pan with onion, soy sauce, hon dashi, sesame oil, and miso paste. Bring to boil.2. Once onions are tender (4-5 minutes), add veggies. Bring back to boil, just long enough for veggies to heat through.3. Start stirring soup and slowly pour in egg. When egg has cooked, pour into bowls and eat.Number of Servings: 1Recipe submitted by SparkPeople user OAKBORN.

The nutritional information for Egg Drop Miso With Veggies is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 259.4

• Total Fat: 11.8 g
• Cholesterol: 212.5 mg
• Sodium: 3,072.0 mg
• Total Carbs: 25.3 g
• Dietary Fiber: 9.9 g
• Protein: 18.4 g

Egg Drop Miso With Veggies is Asian cuisine.

The dietary needs meet for Egg Drop Miso With Veggies is Vegetarian