Mushroom Miso Egg Drop Soup

Welcome to our weekly Foodie Friday link up! I’m linking up with Annmarie from the Fit Foodie Mama, Esther from Chocolate Runner Girl + Jess from Hello To Fit to create awesome healthy recipes each week! This week’s theme = Comfort Foods!

I don’t know about you, but soup is probably my #1 comfort food other than perhaps chili, pot pie, and/or shepherd’s pie. There’s nothing like curling up on a chair with a blanket, a cat or dog, a hot bowl of soup, and a good book or movie. :]

I made this with Linda a couple weekends ago when I went back to visit her in Lewisburg! This was one of about 4 different things that we came up with that weekend, so keep your eyes peeled for future creations that’ll be popping up later this year!

We were trying to use up things we already had, so I suggested we make miso soup, since I had some miso paste and enoki mushrooms that I’d gotten from the Asian market. She had some seaweed and portobello mushrooms left, as well as the red peppers, red onions and jalapenos we’d been topping everything with (yay for color!), as well as a plethora of eggs (thanks, duckies/chickens!), so we came up with this!

Mushroom Miso Egg Drop Soup

Mushroom Miso Egg Drop Soup

From fairyburger at https://www.fairyburger.com/mushroom-miso-egg-drop-soup/

https://www.fairyburger.com/wp-content/uploads/2016/09/mushroommisosoup.jpg

Prep: 5m

Cook: 5-10m

Yield: 2

Total: 0h 10m

You'll Need...

• 2 17g fresh miso pouches
• 1/4 cup baby portobello mushrooms
• 1/4 cup enoki mushrooms
• 1 duck egg, beaten
• 1-2 tsp fresh minced garlic
• 4 pieces of seaweed, crumbled (optional)
• 1-2 tsp jalapeno, diced ( optional)
• 1-2 tsp red onion, diced (optional)
• 1 tbsp red pepper, diced (optional)

Directions

1. Bring 1.5 cups of water to a boil in a pot and add the miso pouches. Stir until combined.
2. Add mushrooms and garlic. Let cook on medium heat for 3-5 minutes, stirring occasionally.
3. Add in the egg and use a fork to swirl it as you pour it in.
4. Top with seaweed, jalapeno, red onions and red peppers, if desired.

Additional Notes

If you don't have a duck egg, a regular chicken egg will do just fine!

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End-of-Week-ish Recap!

• Reusable feminine hygiene products can really help to cut down on waste in landfills–check out my review of the DivaCup to find out more!
• This month’s Recipe ReDux was on our early/first cooking recollections–find out how to make a healthified version of a salad my family used to make–Tahini Coconut Fruit Salad!

• What’s your favorite comfort food? Share the recipe with me in the comments!

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Interested in getting to know more about any of your super-awesome co-hosts? :]

• Farrah | blog | facebook | instagram | pinterest | twitter | bloglovin’
• Annmarie | blog | facebook | instagram | pinterest | twitter | bloglovin’
• Esther | blog | facebook | instagram | pinterest | twitter | bloglovin’
• Jess | blog | facebook | instagram | pinterest | twitter | bloglovin‘

Join us next week for Hot + Festive Drinks!