Vegetable & Egg Miso Soup

• Dashi(1.2 L)
• Miso paste(4 tbsp)
• Tofu(300 g)
• Eggs(4)
• Mushroom(200 g)
• Carrot(2)
• Spinach(120 g)
• Soy sauce(1 tbsp)
• Sesame oil(2 tsp)
• Green Onions(4)optional

Method

1. 1

   Slice the {Mushroom}, peel and thinly slice the {Carrot}, cut the {Tofu} into bite-size pieces, crack the {Eggs} into a bowl and beat well, and thinly slice the {Scallions}.

   ~10 min

2. 2

   Bring the {Dashi} to a gentle simmer in a large pot. Add the {Carrot} and {Mushroom}, then simmer until the vegetables are tender.

   ~8 min

3. 3

   Lower the heat. Add the {Tofu}, then whisk the {Miso paste} with a ladle of hot broth in a small bowl until smooth and stir it back into the pot with the {Soy sauce} and {Sesame oil}.

   ~3 min

4. 4

   Slowly drizzle in the beaten {Eggs} while stirring the soup in one direction to create soft ribbons. Add the {Spinach} and cook just until wilted.

   ~3 min

5. 5

   Ladle into bowls and top with the sliced {Scallions}. Serve right away.

   ~1 min