This soothing soup recipe is a clever combination of Korean and Japanese flavors.
Miso pasteoriginates in Japan, andkimchiis a classic Korean staple.
It breaks open and creates a deliciously creamy sauce.
Photo: Linda Pugliese
In a small bowl, whisk the miso and 1 tablespoon of the soy sauce.
Add this to the pot with the remaining 3 tablespoons soy sauce, scallions, and tofu.
Return to a boil and add the noodles.
Cook until theyre just barely tender, 2 to 3 minutes.
Ladle the soup into bowls while its super hot and then drop an egg yolk into each bowl.
Stir to mix the yolk into the soup, and top with the kimchi and more scallion greens.
Tips for Using Up Extra Egg Whites
Wondering what to do with leftover egg whites?
Don’t throw them away!
They last up to 4 days in the fridge.
In the meantime, here are some suggestions for using those egg whites:
