Spicy Egg Drop Miso Soup
Put the ginger, garlic and onion in a large soup pot with the broth and cayenne.
Bring to a boil then cover, lower the heat and let simmer for 30 minutes.
While the broth is simmering, sauté tofu in 1 Tbsp hot sesame oil until crispy on all sides.
When the broth is ready, add tofu, peas and mushrooms and return to a boil.
Take a ladle of broth and mix with miso in a small bowl until smooth. Add miso to soup.
Take the soup off the heat and add egg in a thin stream while stirring.
Stir in the remaining hot sesame oil, vinegar and tamari.
Serve hot.
Directions
Put the ginger, garlic and onion in a large soup pot with the broth and cayenne.
Bring to a boil then cover, lower the heat and let simmer for 30 minutes.
While the broth is simmering, sauté tofu in 1 Tbsp hot sesame oil until crispy on all sides.
When the broth is ready, add tofu, peas and mushrooms and return to a boil.
Take a ladle of broth and mix with miso in a small bowl until smooth. Add miso to soup.
Take the soup off the heat and add egg in a thin stream while stirring.
Stir in the remaining hot sesame oil, vinegar and tamari.
Serve hot.
