Poached Egg and Miso Breakfast Soup
By OcadoLife
Published on 03 May 2022
This uplifting Japanese power breakfast is like a warm hug in a bowl. Miso paste makes a quick and easy broth – keep your liquid at a gentle simmer to poach the egg, but don't let it come to the boil. As an alternative, you could stir in a beaten egg (like an egg-drop soup) or add instant vermicelli noodles to this recipe. Looking for more Japanese recipes? Look no further.Time and servings
10 minsTotal time
1Servings
5 minsPrep time
5 minsCooking time
Ingredients
- 2 tbsp of white miso paste
- 1 large egg
- 30 g of spring greens, chopped
- 1 handful of spring onions, chopped
- 1 pinch of sea salt
- 1 pinch of ground black pepper
- 1 pinch of chilli flakes, optional
Method
Step 1
Empty the miso into a saucepan, slowly stir in 250ml water so the miso dissolves and bring to a simmer (don’t let it boil).Step 2
Gently crack a fresh egg into a small bowl, then carefully slide it into the simmering broth. Cook until the white is just set and the yolk is still runny, about 2 mins.Step 3
Add the chopped greens and cook just until wilted, about 1 min. Sprinkle with spring onions and season with salt, black pepper and chilli flakes (optional).