Aka Miso Spicy Egg Drop Soup

Name: Aka Miso Spicy Egg Drop Soup
Ingredients: test

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Upgrade your takeout favorite with a serious kick. This Aka Miso Spicy Egg Drop Soup mixes fiery Ghost-Reaper hot sauce directly into the eggs for bold, umami-packed ribbons in a rich, garlic-infused broth

Created By Levi Hardeman

Cooking Time

15

Cuisine

Chinese

Servings

2

Ingredients

8 ITEMS

3c

3

2

1.5 Tbsp

2

1 Tbsp

Aka Miso Ghost-Reaper Hot Sauce - Hot Ones Season 10

OUT OF STOCK

Instructions

Build the Broth: Pour your chicken stock into a medium pot. Add the grated garlic and the white parts of the green onions. Bring the pot to a steady simmer over medium heat to let those flavors infuse for about 5 minutes.
Thicken It Up: Give your cornstarch and water slurry a quick stir to make sure it hasn't separated. Pour it into the simmering broth, stirring continuously. The broth will quickly change from thin and watery to a rich, silky texture.
The Spicy Egg: While the broth simmers, crack the eggs into a bowl and add the Aka Miso hot sauce. Whisk them together aggressively until completely smooth.
The Drop: Turn the heat down to low. Take a spoon and stir the thickened broth in a slow circle to create a gentle whirlpool. Slowly drizzle the spicy egg mixture right into the moving broth.
Form the Ribbons: Stop stirring. Let the soup sit untouched for about 5 to 10 seconds so the eggs have a chance to cook and set. Then, gently stir the soup one or two times to break the egg up into large, beautiful ribbons.
Serve and Garnish: Turn off the heat and ladle the soup into two bowls. Top heavily with the reserved green onions, a sprinkle of white sesame seeds, and a handful of crispy wonton strips for texture.

Recipe Notes

Forget standard takeout—this Aka Miso Spicy Egg Drop Soup completely rewrites the rules for a classic comfort dish. By whisking Bravado Spice Aka Miso Ghost-Reaper Hot Sauce directly into the eggs before the drop, the intense heat and deep, salty umami of the red miso are locked right into the delicate egg ribbons instead of just washing out into the broth.

The base is incredibly simple but highly effective. A rich, thickened chicken stock infused with fresh grated garlic and green onions creates a savory canvas that allows the extreme heat of the Ghost and Carolina Reaper peppers to bloom without completely blowing out your palate. Finished with crispy wonton strips, fresh green onions, and white sesame seeds for a necessary textural crunch, this 15-minute recipe delivers a massive, complex flavor profile with minimal prep. It is the perfect, fast-prep appetizer or a fiery, light main course when you need something that packs a serious punch.