Japanese Tomato and Egg Miso Soup

INGREDIENTS

• 2 Tomato
• 2 Egg
• 4 tbsp Miso Paste
• 1000ml Dashi Stock
• 1 Spring Onion
• 1 tsp Soy Sauce
• 1 tsp Sesame Oil

STEPS

1. 1

   Cut 2 tomatoes into wedges and slice 1 spring onion thinly. Beat 2 eggs in a small bowl.

2. 2

   Heat 1000ml of dashi stock in a saucepan over medium heat until steaming but not boiling, about 4 minutes.

   ⏱ 4 min

3. 3

   Add 2 tomatoes to the hot dashi and simmer gently for 3 minutes, until softened but still holding its shape.

   ⏱ 3 min

4. 4

   Turn the heat to low. Mix 4 tbsp of miso paste with a ladleful of hot broth in a small bowl until smooth, then stir it back into the saucepan with 1 tsp of soy sauce. Do not boil after adding the miso.

5. 5

   Slowly pour 2 eggs (beaten) into the gently simmering soup in a thin stream while stirring in one direction. Cook for 30 seconds, until the egg forms soft ribbons.

   ⏱ 1 min

6. 6

   Remove from the heat, stir in 1 tsp of sesame oil, and garnish with 1 spring onion. Serve immediately.