Miso soup with egg for breakfast
1 serving
20 minutes
Miso soup with egg is a refined blend of traditional Japanese cuisine and simple yet rich flavors. Its base is miso paste, giving the broth a characteristic depth and light fermented sweetness. In this recipe, the delicate egg complements the velvety texture of the soup, creating a morning harmony of flavors. Young spinach adds freshness and a light vegetal note, while green onions add zest. Historically, miso soup is an essential part of the Japanese breakfast, filling the day with vigor and warmth. Light, nutritious, and rich in umami, it is perfect for starting the day with comfort and energy. This soup can be complemented with rice or seaweed to enhance its traditional taste and benefits.
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).
- White miso paste (shiro miso): 2 tablespoons
2
Carefully break the egg into a small bowl, gently introduce it into the boiling broth. Cook for about 2 minutes until the white thickens, the yolk should remain liquid.
- Chicken egg (large): 1 piece
3
Add spinach and cook until wilted for about 1 minute. Sprinkle with green onions and season with salt and pepper.
- Baby spinach: 1 glass
- Spring onion: 1 bunch
- Coarse salt: to taste
- Ground black pepper: to taste
4