Miso egg drop soup is a cozy dish that comes together in minutes. Silky egg ribbons float through a savory broth, deepened by the rich umami of Shared Cultures Shiitake Katsuobushi miso.

Ingredients:

• 4 cups broth
• 3 tbsp Shared Cultures Shiitake Katsuobushi Miso
• 2 eggs, beaten
• ½ pack soft tofu, cut into bite sized pieces
• 1 stalk scallion, thinly sliced
• Splash of lemon juice
• Salt, to taste

Instructions:

1. In a pot, bring broth to a boil then lower heat. Maintain a simmer.
2. Add miso paste to a bowl and mix with a bit of hot broth to dissolve.
3. Pour into the broth and mix together.
4. Add in tofu and bring to a light simmer.
5. Carefully drizzle in beaten eggs around the pot.
6. Remove pot from heat.
7. Gently stir to mix.
8. Divide into bowls and garnish with scallion.
9. Squeeze in lemon juice if desired. Serve hot. Enjoy!