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Miso Eggdrop Soup

Time 15 minutes
Yields Serves 4
Miso Eggdrop Soup
1

Combine water and dashi and heat to boiling. Stir in bok choy and tofu. Simmer until bok choy is tender, 3 to 5 minutes. Stir in onions and miso. Bring just to simmer. Turn off heat and drizzle in egg. Cover and let stand a few minutes for egg to set. Spoon into 4 serving bowls and top with cilantro leaves.

This is a light yet satisfying warm-up soup for cool weather. Add shrimp or chicken for a heartier version. Dashi is available at Japanese markets.

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