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Gallery Egg-and-Miso Breakfast Soup Credit: Marcus Nilsson Recipe Summary Servings: 1
Ingredients Ingredient Checklist 2 tablespoons white (shiro) miso 1 large egg 1 cup baby spinach Chopped scallions Coarse salt and freshly ground pepper
Cook’s Notes To change things up, spike the soup with hot-pepper sauce or red-pepper flakes and experiment with other tender greens, including baby kale, watercress, or tatsoi.
Gallery Egg-and-Miso Breakfast Soup Credit: Marcus Nilsson
Recipe Summary Servings: 1
Gallery
Egg-and-Miso Breakfast Soup Credit: Marcus Nilsson
Egg-and-Miso Breakfast Soup
Credit: Marcus Nilsson
Egg-and-Miso Breakfast Soup
Recipe Summary Servings: 1
Recipe Summary
Servings: 1
Servings: 1
1
Ingredients
Ingredients
- 2 tablespoons white (shiro) miso 1 large egg 1 cup baby spinach Chopped scallions Coarse salt and freshly ground pepper
Directions
Bring 1 1/2 cups water to a simmer in a saucepan. Whisk in miso until it dissolves completely (do not let it boil). Gently crack egg into a small bowl, then gently slide it into the simmering broth. Cook until the white is just set and the yolk is still runny, about 2 minutes.
Add spinach and cook just until wilted, about 1 minute. Sprinkle with scallions and season with salt and pepper.
Cook’s Notes To change things up, spike the soup with hot-pepper sauce or red-pepper flakes and experiment with other tender greens, including baby kale, watercress, or tatsoi.
Cook’s Notes
To change things up, spike the soup with hot-pepper sauce or red-pepper flakes and experiment with other tender greens, including baby kale, watercress, or tatsoi.
Reviews
Add Rating & Review
Reviews
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All Reviews for Egg-and-Miso Breakfast Soup
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Egg-and-Miso Breakfast Soup
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
