Vegetarian Egg-Drop Soup – a delicious recipe with red miso, teriyaki sauce, eggs, butter, mushroom, water. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Using a cast iron frying pan heat up the butter and miso until melted. Add some teryiaki sauce. When hot add mushrooms and fry them until golden brown. The miso will stick to the mushrooms and give them a meaty taste.
2
In a separate pot add water and bring to a boil. Once the mushrooms are brown dump the butter and mushrooms into the pot. Bring water to boil.
3
While water is coming to a boil, crack the eggs and place them in a bowl. Gently whisk them so that there are no bubbles.
4
When water is boiling slowly add the eggs to the water. Heat until they are cooked. Literally drop the eggs into the boiling soup. The slower you go the more wispy it comes out.
5
Serve in simple bowl.
199
kcal
Calories
16
g
Fat
2
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 tablespoons red miso, 2 cups teriyaki sauce, 4 eggs, 2 tablespoons butter or 2 tablespoons margarine, and more.
Yes, Vegetarian Egg-Drop Soup falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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