1 quart chicken stock
1 quart water
3/4 cup dried shiitake mushrooms, or 2 cups fresh (or how ever much you can afford)
1 large sweet potato, peeled and diced into 1/2 inch pieces
1 knuckle-sized piece ginger, skin removed and sliced thinly
3 tablespoons white or yellow miso
1 small head Chinese cabbage, shredded (could substitute regular cabbage or bok choy)
rice wine vinegar
dash of sugar
In a medium sauce pot or dutch oven, bring to a boil stock, water, and mushrooms
Simmer for 20 minutes, until mushrooms are soft. Lift mushrooms out of broth with a slotted spoon. Slice into thin strips and return to broth.
Add sweet potato and ginger. Simmer about 20 minutes, until sweet potatoes are tender. Reduce heat to low.
Laddle 1 cup of broth into a small bowl and whisk in miso. Add miso mixture back to pot and stir in cabbage.
Season to taste with soy sauce, vinegar, sugar, salt, and pepper.
Poach 1 egg per serving, leaving yolks runny. Ladle hot broth and vegetables into a shallow bowl and top with one poached egg. The yolk will run out and have an egg-drop soup effect.