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Tofu-Egg Drop Miso Soup

This is a “clean your refrigerator” recipe. No tofu ? Add leftover cooked chicken, pork or beef. No spinach ? Substitute lettuce, any type of cabbage or leave it out. Leftover noodles or pasta, why not throw it in. Very tasty and flavorful.

Posted By: Deirdre K Todd
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Prep Time: 10 minutes | Cook Time: 20 minutes | Ready In: 30 minutes
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US Metric

4 c. Oriental chicken stock

¼ c. white wine

4 dried shrimp

1/2 small turnip, julienne

2 tsp. Aloha shoyu

3 TB miso paste

1 1/2 TB cornstarch mixed with 2 1/2 TB water

1 tsp. white vinegar

1 tsp. sesame seed oil

1 block (20 oz.) firm tofu, drained, diced

1/2 bunch spinach leaves

1 egg+1 TB water, beaten

Cooking Process:

In a large saucepan, bring stock, wine and shrimp to a boil. Reduce heat; simmer 15-20 minutes. Add turnip, soy sauce, miso paste. Slowly stir in cornstarch mixture; stirring until thickened. Add vinegar, sesame oil, tofu and spinach leaves, until leaves are wilted. Gradually drizzle egg mixture into soup, stirring vigorously. Serve immediately. Serves 4.