Egg-drop Miso Soup

Ingredients:

1 fresh organic egg
1 quart of soup stock or water
¼ cup miso
1 minced scallion
Optional: 1 sheet of nori (sea vegetable), toasted and cut into small pieces

Directions:

Beat egg. Bring stock to boil; pour egg into boiling stock in a thin thread, stirring quickly while you pour. (If you do not stir, the egg will clump up.) The thin thread of the egg-drop cooks very quickly, rising to the surface of the soup like tiny, beautiful flowers. Boil a minute or two, then turn down flame. Place miso in a bowl, add broth, and purée. Blend purée with soup and simmer a few minutes. Garnish each bowl with nori and scallion.

Adapted from Aveline Kushi, How to Cook with Miso. (Japan Publications, 1978) pg. 59.