Umami rich, this miso egg drop soup with kimchi is brimming with flavor and is incredibly simple to prepare in less than 15-minutes. Naturally gluten-free w/ vegetarian option.
Jessica Halverstadt is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate, I earn from qualifying purchases.
If I were given the option of hot and sour soup or egg drop soup, I would typically choose hot and sour.
While it is tasty, egg drop soup has always been less than thrilling in my opinion.
BUT not anymore!
I found a way to take it up a few notches and it’s so simple. To kick things up, all it takes is a couple of extra ingredients: miso and kimchi.
Both are rich in one of my favorite savory flavors, umami. If you’re not familiar with umami by name, think meaty broths and fermented foods (like miso and kimchi).
Beings it’s so easy to prepare and takes less than 15 minutes it’s a great option for light lunch or a weeknight dinner. Whether you serve it solo or with some eggrolls, fried rice, or even a salad, you won’t be disappointed.
And neither will your kids! At least mine weren’t; they enthusiastically slurped it up and begged for seconds. If your kids are a little on the picky side, you can easily leave the kimchi out. It’s guaranteed to still be delicious.
The broth is salty and umami-ous with notes of toasted sesame, citrusy ginger, and earthy floral white pepper. Floating in the rich and fragrant broth are ribbony eggs and tangy crunchy kimchi.
Ingredients (+ notes & substitutions)
- Chicken broth/stock: For a vegetarian version, swap the chicken broth for veggie broth.
- Miso paste: Made from fermented soybeans, miso paste is salty and umami-rich. It comes in a variety of colors including white, yellow, and red. The longer it ferments the darker and richer it becomes. In addition to being richer, the darker varieties are saltier. For this soup, I opted for red miso. If you wish to lighten things up a bit, feel free to use a white or yellow variety. You can purchase miso paste at most grocery stores in the refrigerated section, frequently located near the tofu. It is also available to purchase through Amazon. I have included a link for my favorite miso paste below.
- Sesame oil: Preferably toasted, because everything is better a little toasted. Am I right?
- Ground white pepper: White pepper is more commonly used in Chinese cooking than black pepper. The difference between the two relates to the way the berries are processed. Black pepper is the result of harvesting unripe pepper berries and drying them until the skins are blackened. White pepper requires harvesting the berries when they are ripe, fermenting them by soaking them in water, removing the skins, then drying them. The spiciness you associate with black pepper comes from the piperine housed in the skin of the pepper berries. When removed, as in white pepper, you are left with a much milder pepper. Although it carries less heat, the flavor of white pepper can be described as more complex; it is light, florally, and earthy.
- Ground ginger: For ease and because it doesn’t require much, I typically use ground ginger for this recipe. However, you can most certainly add some freshly grated ginger to taste if you have some on hand.
- Cornstarch: For this recipe, you will be making a cornstarch slurry which acts as a thickening agent. It’s simply a mixture of water and cornstarch.
- Large eggs: Make sure to whisk ’em real good.
- Kimchi: No two kimchi are alike, so there will be some variation in the flavor of the soup based on which type/brand of kimchi you choose.
- Green onions: Although optional, I highly recommend topping off your soup with some sliced green onions. They bring balance by adding a nice little crunch and freshness to the dish.
How to make miso egg drop soup with kimchi (+ tips)
In a medium pot, stir together the chicken broth, miso paste, sesame oil, white pepper, and ginger powder. Bring it to a simmer over medium-high heat.
Next, make the cornstarch slurry by whisking together the water and cornstarch in a small bowl or liquid measuring cup. While stirring continuously slowly pour the cornstarch mixture into the pot.
Continue stirring in one direction while slowly pouring in the beaten eggs. The speed you stir determines how long the egg ribbons will be. Stirring slowly results in longer egg ribbons.
Stir in the kimchi.
Add salt and white pepper to taste and serve warm garnished with green onions.
Refrigerate in an airtight container for up to four days.
More Asian inspired soup recipes:
- Spicy Thai Carrot Soup: This quick and easy creamy carrot soup is bursting with flavor, including fragrant ginger, garlic, and Thai chile peppers. It’s a tad bit sweet with plenty of heat and is topped with a lime pickled red onion relish and cilantro. Naturally gluten-free, and vegan.
- Hot and Sour Soup: Enjoy this intensely flavorful and hearty hot and sour soup made from scratch. It’s simple to prepare in just 30-minutes and guaranteed to be better than takeout! Gluten-free, vegetarian, and vegan adaptable.
- Green Curry Ramen with Spring Vegetables: These bountiful green curry ramen bowls with soft-boiled eggs are brimming with all things green including spring vegetables like spinach, leeks, and asparagus as well as avocado. Naturally vegetarian and gluten-free adaptable.
If you make this miso egg drop soup w/ kimchi I’d love your feedback. Please leave a comment and/or a rating below as I greatly value your opinion. Or snap a pic and tag me on Instagram @taoofspiceblog. Love, light, and happy cooking ya’ll ♥
- 4 cups chicken broth or stock
- 2 tablespoons miso paste
- 1 teaspoon sesame oil
- 1/4 teaspoon ground white pepper
- 1/4 teaspoon ginger powder
- 3/8 cup water
- 3 tablespoons cornstarch
- 3 large eggs, beaten
- 1 cup kimchi
- Sliced green onion to garnish (optional)
- In a medium pot, stir together the chicken broth, miso paste, sesame oil, white pepper, and ginger powder. Bring to a simmer over medium-high heat.
- Make the cornstarch slurry by whisking together the water and cornstarch in a small bowl or liquid measuring cup. While stirring continuously slowly pour the cornstarch mixture into the pot.
- Continue stirring in one direction while slowly pouring in the beaten eggs. Stirring slowly results in longer egg ribbons.
- Stir in the kimchi, add salt and pepper to taste, and serve warm garnished with green onions.
Storage: Refrigerate in an airtight container for up to four days.
Nutrition Information:Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 118Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 117mgSodium: 1256mgCarbohydrates: 10gFiber: 1gSugar: 3gProtein: 8g
The nutritional information provided is computer generated. It is only an estimate and intended for informational purposes only. Nutrition details may vary depending on various factors such as origin, freshness of ingredients, etc