Miso Soup with Broccoli, Onion, and Egg

Miso soup is a traditional Japanese soup made with miso paste, a fermented soybean paste that adds a savory and rich flavor. Adding broccoli, onion, and egg to the miso soup creates a nutritious and satisfying dish. Here's a recipe to help you make Miso Soup with Broccoli, Onion, and Egg:

Ingredients:

• 4 cups vegetable or chicken broth
• 1 cup broccoli florets
• 1 small onion, thinly sliced
• 2 tablespoons miso paste (white or red)
• 2 green onions, thinly sliced
• 1-2 eggs
• Soy sauce (optional)
• Sesame oil (optional)
• Nori seaweed, cut into thin strips (optional)

Instructions:

1. In a medium-sized pot, bring the vegetable or chicken broth to a gentle boil over medium heat.
2. Add the broccoli florets and sliced onion to the boiling broth. Cook for about 3-4 minutes until the vegetables are slightly tender.
3. In a small bowl, whisk together the miso paste with a few tablespoons of hot broth from the pot to create a smooth paste.
4. Reduce the heat to low, then add the miso paste mixture to the pot. Stir well to dissolve the miso paste into the broth. Be careful not to boil the soup once the miso has been added, as high heat can destroy some of its beneficial enzymes.
5. In a separate bowl, beat the eggs lightly with a fork or whisk.
6. Slowly pour the beaten eggs into the pot while gently stirring the soup in a circular motion. This will create egg ribbons in the soup.
7. Add the sliced green onions to the soup and simmer for an additional 1-2 minutes.
8. Taste the soup and adjust the flavor by adding soy sauce if desired, for a saltier taste, or a drizzle of sesame oil for extra aroma.
9. Remove the soup from heat. Ladle the miso soup with broccoli, onion, and egg into serving bowls.
10. Garnish with strips of nori seaweed if desired.

Serve the Miso Soup with Broccoli, Onion, and Egg hot and enjoy its comforting flavors and nutritious ingredients. It can be enjoyed as a light meal on its own or as a starter alongside sushi, rice, or other Japanese dishes.