Asian

Egg drop miso soup with veggies is for Soup.

Egg drop miso soup with veggies takes 2 minutes to prepare.

Egg drop miso soup with veggies takes 5 minutes to cook.

Egg drop miso soup with veggies makes 1 servings.

The ingredients for Egg drop miso soup with veggies are:

1 medium Egg, fresh, whole, raw
0.25 tsp Dashi granules (by SEANTER)
2 tsp Red miso soy paste (by BJWOLFF)
1 slice, medium (1/8" thick) Onions, raw
2 tbsp Carrots, cooked
.5 pepper Jalapeno Peppers
2 cup (8 fl oz) Water, tap
2 grams Cilantro, raw
.125 cup, chopped Cabbage, fresh
.5 tbsp Butter, salted
1 serving Chinese five spice mix (pinch per srvg) (by MELLYN2000)
.5 clove Garlic
1 tsp Ginger Root

Here is how you make Egg drop miso soup with veggies:

Beat egg in a small cup and set aside. In your big bowl, microwave veggies and butter, covered for a couple minutes, season with salt and pepper and five spice powder. Add water, dashi and miso and microwave until boiling steadily. Remove carefully and stir to create a small vortex. Pour egg in a slow stream while the broth circles. Garnish with cilantro or shallots if you want.Serving Size:?makes one large bowl

The nutritional information for Egg drop miso soup with veggies is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 155.8

• Total Fat: 10.3 g
• Cholesterol: 179.2 mg
• Sodium: 778.0 mg
• Total Carbs: 8.1 g
• Dietary Fiber: 2.0 g
• Protein: 7.5 g

Egg drop miso soup with veggies is Asian cuisine.