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Hello. I’m Rie Sakamoto, a Yomuno writer who loves easy and time-saving recipes.
On Nippon Television’s “Kewpie 3 Minute Cooking” broadcast on September 13, 2023, cooking expert Chizuru Ohara introduced “Otoshi Tamago Miso Soup”.
Miso soup that is simple, yet innovative and hearty, made by adding eggs and eating them half-boiled! I had trouble making miso soup because I tend to get stuck in a rut, so I was very curious and decided to make it.
Excellent eating experience with eggs and Japanese yam!
Cooking expert Chizuru Ohara introduced “Miso Soup with Dropped Eggs” on a cooking show, where all you have to do is boil the ingredients in order and then drop in the eggs.
It takes less than 10 minutes to make, so you can make it on a busy morning or for dinner on a tiring day.
How to make Chizuru Ohara’s “Miso Soup with Dropped Eggs”
Ingredients (for 2 people)
Eggs…2 pieces
Nagaimo…150g
Fried tofu…1/2 piece (30g)
Dashi soup…1 and 1/2 cups
Miso…25g
Versatile green onion…a little
Preparation
Peel the yam and cut it into large bite-sized pieces, and cut the fried tofu into 1cm-wide strips.
This time I used granule type dashi soup. I added 1/2 teaspoon of Japanese-style dashi granules to 1 and 1/2 cups of water.
How to make ① Boil the ingredients
Put the dashi stock, nagaimo, and fried tofu in a pot, bring to a boil, then lower the heat and bring to a simmer.
How to make ② Add miso
Once the yam is cooked, add the miso and bring to a boil.
How to make ③ Drop the eggs
Gently add the eggs one at a time to the soup and cook over low heat for 2 to 3 minutes until they reach your desired firmness.
Pour the ingredients and soup into a bowl, top with the egg, sprinkle with the chopped green onions, and it’s done.
It was easy to make by just boiling it in order. I can just leave it alone for the most part, which is helpful.
Real food!
The addition of Japanese yam made the miso soup thicker. It doesn’t get cold easily, so it’s nice that it stays warm until you’re finished eating. The nagaimo is fluffy and soft, and the flavor of the deep-fried tofu permeates through.
Eggs can be as hard as you like. This time I made it half-boiled. Eat it without breaking it at first, then split it in half to add mildness and make it even more delicious. It’s also nice to be able to enjoy the change in taste.
The green onions at the end had a nice flavor and aroma, and were a nice accent.
Rich flavor that goes well with rice
In this article, I made and tried “Miso Soup with Dropped Eggs,” which was introduced by food expert Chizuru Ohara on Nippon TV’s “Kewpie 3 Minute Cooking.”
The rice went well with a rich and rich flavor. Even though it’s a soup, it’s filling and very satisfying! It seems easy to eat even when you have a cold and have no appetite.
Please try making it.
(?)
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