Tofu Miso With Omelet

1. 1

   Whisk eggs and 1/2 the onion in a medium bowl. Heat 1 tsp of the oil in a large skillet on high heat. Add egg and tilt to cover bottom. Cook for 1 min or until set underneath. Turn; cook for 1 min. Transfer to a chopping board. Slice thinly.

2. 2

   Heat remaining 1 tsp oil in a large saucepan on medium heat. Add mushrooms, cook and stir for 2 mins or until tender. Add miso and 4 cups water. Bring to a boil. Reduce heat to low.

3. 3

   Add tofu, choy sum and remaining onion; simmer, uncovered, for 1 min or until heated through. Serve soup in bowls topped with omelet.

* Per serving · 4 servings · Values may vary.