Miso soup is that salty, savory broth, dotted with green scallions and silky tofu, served at most Japanese restaurants before the sushi trays arrive. Many ingredients are added depending on regional and seasonal recipes, and personal preference. I have okra and carrot this time. Making it at home is one of the simplest and most satisfying ways to treat yourself during the fall.
Ingredients（Serve 2 ~ 3）
- 40 g Okra
- 70 g Carrot
- 1 Egg
- 1 tbsp Homemade Japanese Miso
- 2 Thinly Sliced Ginger
- Finely Sliced Spring Onion
- 750 ml Water
1. Rinse and drain okar. Chopped. Peeled the skin of carrot, diced. Beat the egg.
2. In a pot, bring water to a boil, add sliced ginger and diced carrot, simmer for 5 ~ 8 minutes until carrots are cooked.
3. Thin the miso in a large soup ladle full of dashi, dissolve miso by flicking slowly with a spoon to prevent lumps.
4. Add okra and bring to a boil, stir slowly and pour in the beaten egg. Keep stirring until egg cooked. Remove from heat immediately because the Okra will become brown and slimy if cooked too long. Add some spring onion before serve.