Friday, July 16, 2010

Egg-Drop Miso Soup

A variation on an earlier attempt.

2 cups unsalted chicken stock
2 cups water
2 T dark miso
1 ear corn, cut off the cob
1 dried chile, sliced very very thinly
6 mushrooms, sliced thin
1-2 T cornstarch
2 eggs
1 green onion

Combine chicken stock, water, and miso. Bring to a simmer. Cut the corn off the cob and when the miso has dissolved, add the corn and simmer 20 minutes. Add the chile and mushrooms, simmer for another 10 minutes. Stir the cornstarch into a little water to make a slurry, and add to the desired consistency. If you're not sure how much cornstarch to get you where you want to be add it little by little and allow to simmer 2-3 minutes before adding more.

Beat the eggs and drizzle in while stirring so they feather out nicely. Serve garnished with sliced green onion.

I'm happier with this than the previous recipe. The mushrooms and the green onion make a nice balance of earthy and piquant, the chile is just a little heat in the background, and together they keep the corn from overwhelming all the other flavors.

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