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We hope you got insight from reading it, now let’s go back to egg drop miso soup with snap-pea recipe. To cook egg drop miso soup with snap-pea you need 5 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to cook Egg drop miso soup with snap-pea:
- Get 3 cups water
- Take 1 package broth (combination of dried shaved bonito, dried kelp and dried sardines)
- Use 50 g white miso
- Provide 16 snap-peas
- You need 1 egg
Instructions to make Egg drop miso soup with snap-pea:
- In a small pot, high heat,pour water and one pack of broth
- (If you don’t have the pack of the broth, you can use 2 TBSP dried shaved bonito, 5cm dried kelp, 2 dried sardines. Remove them by straining after the water is boiled)
- Put snap-peas into the soup. Once the soup is boiling, lower the heat to low.
- Put miso paste to the soup while the heat is still low. (It’s important that you don’t boil the soup once miso is in). Remove the broth pack.
- Crack the egg and stir it well
- Right before you are ready to serve, turn the heat to high and wait until start boiling.
- Once it’s bubbling, stir and circle the soup and pour the egg. After 30 seconds, turn off the heat and enjoy😋
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