Miso Soup with Egg for Breakfast
Soups • Japanese
Description
Culinary notes: as an option, you can spice up the soup with red cayenne pepper sauce or red pepper flakes and experiment with other tender greens, including young cabbage, watercress, or tatsoi leaves.
Ingredients
- Miso Paste 2 tablespoons
- Large eggs 1 piece
- Young Spinach "Belaya Dacha" 1 cup
- Scallions 1 bunch
- Coarse Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
In a pot, bring 1.5 cups of water to a boil. Whisk in the miso paste until fully dissolved (without letting the broth boil).
Step 2
Carefully crack the egg into a small bowl, gently introduce it into the boiling broth. Cook for about 2 minutes, until the white thickens, while the yolk remains runny.
Step 3
Add the spinach and cook until wilted for about 1 minute. Sprinkle with green onion and season with salt and pepper.
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