Miso Egg Drop Soup

If you’re looking for a miso soup like you get at a restaurant with just a couple tiny cubes of silken tofu and a strip of seaweed, this isn’t what you’re looking for. This is my full-meal style Miso soup loaded with lots of veggies, tofu, and a poached egg.

Feeds: 4

Time: 1 hour


  • 1 medium yellow onion
  • 2 tbsp olive oil
  • 4 cloves of garlic
  • 6 cups veggie broth
  • 2 cups water
  • 1/4 cup rice wine vinegar
  • 2 tbsp soy sauce
  • 2 tbsp mirin
  • 5 baby bok choy
  • 1 block tofu
  • 1/3 cup red or white miso paste
  • 8 eggs
  • 2 cups white or brown rice, cooked per instructions


  1. Heat up the olive oil in a deep pot over medium heat and add the onion cooking until its translucent (about 5 minutes).
  2. Add the garlic and cook just until fragrant (about 45 seconds).
  3. Add all of the liquids to the pot (veggie broth, water, vinegar, soy sauce, mirin), turn the heat up to medium high, cover, and bring to a simmer.
  4. Wash and chop the baby bok choy (white and green parts) into 1/2″ strips.
  5. Once the veggie broth is simmering, add the baby bok choy to the pot, cover, and cook for 5 minutes.
  6. Dice the tofu into 1/4″ squares and add to the pot. Stir the pot being careful not to break up the tofu and allow to return to simmer.
  7. Scoop out about 1 cup of the broth into a bowl and mix in the miso paste (we do this because we don’t want the miso to boil or else it will curdle) until completely dissolved.
  8. Remove the pot from heat and stir in the miso mixture. Cover and set aside.
  9. In a smaller sauce pan, bring 3 cups of water to a boil and poach two eggs at a time.
  10. To assemble the bowls, add about 1/2 cup of cooked rice, pour the soup over the rice, and place the two poached eggs delicately in the middle so as not to break the yolk.