Spicy Miso Egg Drop Soup with Kimchi & Garlic
A bold, comforting soup blending miso, kimchi, and silky egg ribbons with garlic and chili oil for a quick, flavorful meal.
Equipment
- medium saucepan
Ingredients
- 4 cups vegetable broth
- 1.5 tablespoons miso paste
- 1 teaspoon sesame oil
- 0.25 teaspoon white pepper
- 0.25 teaspoon ground ginger
- 2 cloves garlic minced
- 0.25 cup water
- 2 tablespoons cornstarch
- 2 large eggs beaten
- 0.75 cup kimchi chopped if needed
- 1 to 2 teaspoons chili oil
- 2 tablespoons green onions sliced, optional
- Salt to taste
Instructions
- Pour the vegetable broth into a medium saucepan and set it over medium heat. Whisk in the miso paste until smooth.
- Stir in the sesame oil, white pepper, ground ginger, and minced garlic. Bring the soup to a gentle simmer.
- In a small bowl, mix the water and cornstarch until fully smooth. Slowly pour this mixture into the soup while stirring. Let it cook for 1 to 2 minutes, until the broth is slightly thickened.
- Reduce the heat to low. Slowly drizzle in the beaten eggs while gently stirring the soup in one direction. This will create soft egg ribbons.
- Add the kimchi and let it warm through for 1 to 2 minutes.
- Remove the soup from the heat and stir in the chili oil.
- Taste and add salt only if needed. Ladle into bowls, top with green onions if using, and serve hot.
Notes
Adjust chili oil to control spice level. Use high-quality kimchi for the best flavor. Stir eggs slowly for delicate ribbons.
Nutrition
Serving: 1bowlCalories: 150kcalCarbohydrates: 15gProtein: 6gFat: 8gSaturated Fat: 1gCholesterol: 160mgSodium: 900mgPotassium: 350mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 3mgCalcium: 60mgIron: 1mg
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