Doctor's Review: Medicine on the Move

October 21, 2021

© David L. Reamer

Bookmark and Share

Egg-dropped miso soup

4 c. (1 L) dashi
4 oz. (115 g) shimeji, enoki or shiitake mushrooms, cleaned and trimmed
6 oz. (170 g) baby bok choy, ends trimmed and leaves separated
4 tbsp. (60 ml) miso paste (red, white or a combination), or to taste
4 oz. (115 g) silken tofu, cubed
4 coddled eggs (recipe follows)
2 green onions, white and green parts, thinly sliced on a diagonal for garnish

Bring the dashi to a boil, covered in a medium pot. Add the mushrooms. When the dashi returns to a simmer, reduce the heat to medium and cook the mushrooms until just tender, 1 minute. Use a slotted spoon to transfer to a bowl and cover with foil to keep warm.

Add the bok choy to the broth and simmer until just tender, but still a little firm, 2 minutes. Strain and transfer to a separate bowl and cover to keep warm.

Reduce the heat so the broth is just below a simmer. Put 4 tablespoons (60 ml) miso paste into a fine-mesh strainer and lower it into the broth. Use the back of a spoon to push the miso through the strainer and dissolve it in the liquid. Remove the strainer and discard any chunks inside. (If your miso paste is finely ground, then just stir it directly into the broth.) Taste and add more as needed.

Add the tofu and heat through, 1 minute. Never allow the broth to come to a boil after the miso has been added, or it may become gritty.

Arrange the mushrooms and bok choy along the edges of four warmed soup bowls. Use a slotted spoon to divide the tofu evenly, heaping it in the centre. Make sure the broth is piping hot, then ladle it into the bowls. One at a time, peel the thick end of the eggs and slip them from the shells directly into the bowls. Garnish with green onions and serve. Serves 4.


You will find packets of instant dashi granules at most Asian markets. Kombu/kelp dashi is best for miso soup. Dissolve in boiling water as you would bouillon cubes. Substitute vegetable broth or stock only in a pinch.

For a filling meal, add cooked soba noodles to each bowl before pouring in the broth.

Allow plenty of time for the coddled eggs to cook so they are done when the soup is ready. If the eggs are finished cooking before the soup, run cold water over them to stop the cooking. They will warm up from the broth.

Coddled eggs

These eggs are barely cooked in their shells by submerging them in near-boiling water so that the whites hardly set and the yolks remain liquid. They are ideal to drop into a brothy soup. They melt away, thickening and enriching the hot broth.

Put as many room-temperature eggs as you’d like to cook in a tall heat-proof vessel like a measuring cup or a narrow pitcher. Pour in at least 1 cup (250 ml) of boiling water per egg, so that the eggs are completely submerged. Set a timer for 8 minutes. When the timer goes off, drain the eggs and quickly plunge into a bowl of ice water. If serving later, cool completely. If serving immediately, leave in the ice water for only 1 or 2 minutes, just until cool enough to touch.

To peel, lightly tap the wide end of the egg on the countertop to crack around the air pocket. Holding the egg with the wide end pointing up, start peeling around the air pocket, being sure to get under the shell membrane, to create an opening that’s just wide enough for the egg to slip through. Pour the egg from the shell into the dish, probably a hot bowl of soup. Be sure the broth is piping hot, reheating the egg on contact.

This article was accurate when it was published. Please confirm rates and details directly with the companies in question.


Post a comment