Skip to main content
HomeMeal
Recipes under 10 min

Quick Miso Egg Drop Soup w/ Kimchi in under 10 minutes

Elena Marlowe··Estimated read time: 1 min

A quick, savory soup of miso-scented broth with silky egg ribbons and bright, tangy kimchi—ready in about 15 minutes and perfect for a light meal or starter.

miso egg drop soup with kimchi hero image
Prep5 min
Cook10 min
Total15 min
Servings5

Nutrition Facts

Approximate, per serving
Calories
101 kcal
Protein
5.9g g
Carbs
8.2g g
Fat
4.8g g

Allergens

Containsegg
Containssesame
May containsoy
May containwheat
May containfish
May containcrustacean shellfish

Disclaimer: This recipe contains or may contain the allergens listed above. Always check labels and consult ingredient sources.

Ingredients

  • 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
  • 1 tbsp Sliced green onion
    to garnish (optional)

Instructions

  1. In a medium saucepan combine the chicken broth, miso paste, sesame oil, ground white pepper, and ginger powder; bring the mixture up to a gentle simmer over medium-high heat.

    Chef’s tip

    If the miso seems lumpy, whisk a few tablespoons of warm broth into the miso in a small bowl to make a smooth paste before adding it to the pot.

  2. Whisk the cornstarch into the measured water until fully smooth to form a slurry, then gradually pour it into the simmering broth while stirring to thicken the liquid slightly.

    Chef’s tip

    Stop adding the slurry once the broth takes on a faint gloss and coats the back of a spoon to avoid over-thickening.

  3. Lower the heat so the surface is moving gently; slowly stream the beaten eggs into the pot while stirring the soup in a single direction to form ribbon-like egg strands.

    Chef’s tip

    For longer, silkier ribbons pour the eggs in a thin steady stream and keep stirring in one circular motion; pouring faster and stirring less gives broader ribbons.

  4. Fold in the chopped kimchi, taste and adjust with extra white pepper if desired, then ladle the soup into bowls and finish with the sliced green onion if using.

    Chef’s tip

    If you prefer more tang or heat, add a spoonful of the kimchi’s juices to the pot before serving.

This Miso Egg Drop Soup with Kimchi pairs a gently savory miso broth with delicate egg ribbons and the bright, fermented bite of kimchi. Expect an umami-forward base from miso and chicken stock, toasted sesame aroma, soft but distinct egg strands, and bursts of tangy spice from chopped kimchi. A touch of cornstarch gives the broth a slightly glossy body that carries flavors without weighing them down. It’s a fast, pantry-friendly recipe suitable for a busy weeknight or a simple starter; you can make the broth ahead and add the eggs just before serving for the freshest texture. Garnish with a little sliced green onion to add a fresh, herbaceous finish.

Related Recipes under 10 min Recipes