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Poached Egg and Miso Breakfast Soup

Poached Egg and Miso Breakfast Soup

By OcadoLifePublished on 03 May 2022This 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.
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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).