Miso Eggdrop Soup

Recipe Ingredients

4 cups	948ml	Water
1 tablespoon	15ml	Dashi (instant Japanese soup base)
2		Baby bok choy
1/2		Tofu - (14-oz pkg) - cut 1/2" cubes
2		Green onions - sliced
1 tablespoon	15ml	Sweet white miso
1		Egg - slightly beaten
		Cilantro leaves - for garnish

Recipe Instructions

Slice bok choy crosswise into 1/2-inch strips. Combine water and dashi and heat to boiling. Stir in bok choy and tofu. Simmer until bok choy is tender, 3 to 5 minutes. Stir in onions and miso. Bring just to simmer.

Turn off heat and drizzle in egg. Cover and let stand a few minutes for egg to set. Spoon into 4 serving bowls and top with cilantro leaves.

This recipe yields 4 servings.

Each serving: 109 calories; 226 mg sodium; 53 mg cholesterol; 6 grams fat; 5 grams carbohydrates; 11 grams protein; 0.63 gram fiber.

Source:
The Los Angeles Times, 01-12-2000

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