Miso Soup with Carrot and Egg
Instructions
- Slice the carrot into thin match sticks, and thinly slice the green onion. Beat the eggs lightly in a bowl. Set aside.
- Bring the Dashi to a boil, then add the carrot and cook for 2 minutes
- Dissolve the miso paste in the soup and, in a circular motion, pour the beaten egg into the soup. Then add the sliced onions. Serve immediately.