The easiest meal in the world. Packs a boatload of delicious nutrition in 10 minutes of prep.
This gave me the most dreadful stomach ache with soy-based miso, but the chickpea miso works great.
| Ingredients | Step |
|---|---|
| 1 qt. stock | Heat the stock in a saucepan, bringing it to a boil. |
| 3 eggs | Blend together in a separate dish. |
| ΒΌ c. miso | Measure the miso into a separate dish. Retrieve a bit of the heated stock, and loosen the miso into a dissolvable texture. |
| While stirring the boiling stock, slowly pour a thin thread of the egg mixture into the stock. Once it's all in, let the egg cook for a minute. Then stir in the loosened miso. | |
| chives or green onions | Cut with scissors atop the soup bowls to add a bit more flavor and garnish. |
Based on: Aveline Kushi, via South River Miso