Miso soup with egg according to Japanese traditions

Miso soup is a traditional Japanese soup consisting of two main ingredients: miso paste and dashi broth. In Japan it is eaten for breakfast, lunch or dinner. This is due to the particular health benefits of the ingredients in the soup and the ease of preparation.

1. Calories
   18,85 kcal
2. Protein
   1,42 gram
3. Fat
   0,86 gram
4. Carbohydrates
   1,21 gram
5. ~ Time
   25 Min
6. Pepper
7. Complexity

Products per 4 serving:

1. Water

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   1 l = 1000 g
2. Nori

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   2 sheet = 2 g
3. Tabasco sauce

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   1 tbsp. l. = 18 g
4. Miso-paste

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   2 tbsp. l. = 40 g
5. Chicken egg

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   1 piece = 60 g
6. Dried parsley

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   1 tbsp. l. = 11 g
7. White sesame seeds

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   to taste
8. Green onions

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   to taste

Steps:

1. 
   Rinse and dry the greens.
2. 
   Place water in a saucepan and let it boil over high heat. While the water is heating, chop the seaweed, chop the green onions into cubes, break the egg into a small bowl and whisk until smooth.
3. 
   When the water in the pan boils, add sesame seeds and dry parsley. Leave to cook for a couple of minutes. Next, add miso paste to the broth, stirring thoroughly to prevent the formation of lumps. Once the paste has dissolved in the broth, add the chopped seaweed and continue cooking for another 1-2 minutes. Remove the soup from the heat and pour in the egg mixture in a thin stream; add Tabasco to taste for a piquant flavor.
4. 
   Serve miso soup with egg in a beautiful bowl with a lid, using a wide Asian spoon as a utensil.