Egg-Drop Miso

The art of egg-drop soup seemed a mystery reserved for Asian restaurants, but it is really so easy!  Lita and I make miso soup at night often, and I like to combine the two...

Rica's Egg-Drop Miso

- 1 small sweet onion halved and sliced

- 1 Tbsp ghee

- 4 cups water

- a huge spoon of miso (to taste)

- 1 tbsp dulse flakes

- fresh ground pepper

- 1 head of bok choy chopped

- 2 eggs

Saute the onion in the ghee in a pot and add water when onion is translucent.  Add miso and bring to a boil then simmer, stirring often to dissolve the miso.  Add the bok choy and cook for maybe 5 minutes.  In a separate bowl, beat the eggs and slowly pour them into the simmering soup while stirring.  They make beautiful, delicate white threads.  Add pepper and the dulse and serve.  

Soup is so fun to make because you can add anything really.  I usually keep this one simple but sometimes I also like to add any combination of mushrooms, bean sprouts, sliced cabbage, seaweed, other greens, or tofu.
Leave out the eggs and it is vegan.