Oh So Good Miso Soup with Spinach and Green Onion

• Gluten free

• Produce

  • 2 cups Baby spinach, lightly packed
  • 2 Green onion, large

• Refrigerated

  • 2 Egg white, large
  • 2 Eggs, large

• Condiments

  • 1 tsp Chili garlic sauce
  • 5 tbsp Miso

• Baking & Spices

  • 2 tbsp Cornstarch

• Liquids

  • 6 1/8 cups Water

Found on motherrimmy.com

Description

Ingredients

• 6 cups water
• 2 large eggs
• 2 large egg white
• 5 tablespoons miso
• 2 tablespoons cornstarch
• 2 tablespoons water
• 2 cups baby spinach, lightly packed
• 2 large green onion, thinly sliced
• 1 teaspoon chili garlic sauce, optional

Directions

• Whip eggs in a measuring cup and set aside.
• Combine cornstarch and water in a small bowl and set aside.
• Bring the water to a boil over medium high heat with the miso paste. Stir frequently to dissolve the paste into the water.
• When the paste is dissolved and the water is at a full boil, remove from the pan from the heat. Slowly pour the egg mixture into the soup as you slowly stir. You want to see threads of egg throughout your broth. When the egg is added, then drizzle in the cornstarch mixture, stirring for one minute to thicken.
• Add green onion (and if you like chili garlic sauce add that too) and serve.

Nutrition