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Egg-bound Soybean Sprout Miso Soup
Soybean sprouts have a texture different from mung bean sprouts. Enjoy their crispy texture in this tasty miso soup.
Ingredients (4 servings)
| Soybean sprouts | 1 bag (200 g) |
|---|---|
| Eggs | 2 |
| Dashi stock | 800 cc |
| Miso | 3-1/2 tablespoons |
Type of Miso
Mugi (Barley) miso
Our product used in this recipe
Kyushu-sodachi Mugi
(Kyushu-grown Barley Miso)
Directions
- Crack the eggs into a bowl and beat well.
- Bring the dashi stock to a boil, add the soybean sprouts and boil for a short time. Dissolve the miso.
- Pour the egg evenly in the pan, as if drawing circles. When the egg floats up fluffily, stop the heat and pour into bowls for serving.
★ A Note
Bean sprouts are inexpensive and have low calories. They are helpful to your family budget.
