Miso Soup with Eggs
Servings: 4
Calories: 215kcal
Japanese breakfast soup, miso soup with tofu, poached egg miso soup, savory Japanese breakfast, high protein miso soup
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Ingredients
- 2 tablespoons dried wakame seaweed optional
- 6 cups water
- 1 4-inch piece kombu
- 4 dried shiitake mushrooms
- ¼ cup white miso paste or yellow miso paste
- ½ cup frozen shelled edamame
- 2 baby bok choy quartered lengthwise
- 3 green onions thinly sliced
- 1 teaspoon tamari or soy sauce, optional
- 5 oz baby spinach ~1 cup
- 14 oz silken tofu cut into ½-inch cubes
- 4 large eggs
- 1 sheet nori cut into thin strips
- 1 teaspoon toasted sesame oil
- toasted sesame seeds for garnish
Instructions
- If using wakame, soak in a small bowl of warm water for 5 minutes until rehydrated. Drain and set aside.
- Combine water, kombu, and dried shiitakes in a medium pot. Place over medium heat and slowly bring to just below a boil, about 10-12 minutes. Small bubbles should form around edges but water should not rapidly boil.
- Remove kombu just before water boils. Continue simmering shiitakes 5 more minutes. Remove shiitakes, slice thinly, and return to pot.
- In a small bowl, whisk miso paste with ¼ cup of the hot broth until completely smooth. Set aside.
- Add edamame, bok choy, and green onion whites to the simmering broth. Add tamari if using. Cook 3-4 minutes until bok choy is just tender.
- Add spinach, wakame (if using), and tofu. Stir very gently—silken tofu breaks easily. Cook 1-2 minutes until spinach wilts and tofu is warmed through.
- Reduce heat to low. Create 4 small wells in the soup by gently pushing ingredients aside. Crack one egg into each well. Cover and cook 3-4 minutes until egg whites are set but yolks are still runny.
- Remove pot from heat. Gently stir in miso mixture and nori strips. Do not boil after adding miso.
- Carefully ladle soup into 4 bowls, ensuring each bowl gets one egg, plenty of tofu, and greens. Drizzle with sesame oil and sprinkle with green onion greens and sesame seeds.
Notes
- Don't boil kombu or miso—both turn bitter.
- Whisk miso separately to prevent clumping.
- Handle silken tofu very gently—it breaks easily.
- Add tofu near the end of cooking so it stays intact.
- Runny yolk enriches the broth when broken.
- For vegan version, omit eggs, increase tofu to 16 oz and edamame to ¾ cup.
- For meal prep, make soup through step 5 on Sunday, store without miso or tofu. Each morning, reheat one portion, add fresh silken tofu cubes, stir in 1 tablespoon miso, poach one egg. Ready in under 10 minutes.
- Store broth and vegetables without miso or eggs in the fridge for up to 3 days.
- Add miso and poach egg fresh when reheating.
- Silken tofu is delicate—it may break apart when reheating, but still tastes good.
Nutrition
Calories: 215kcal | Carbohydrates: 14g | Protein: 17g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 186mg | Sodium: 908mg | Potassium: 612mg | Fiber: 4g | Sugar: 4g | Vitamin A: 6254IU | Vitamin C: 37mg | Calcium: 203mg | Iron: 4mg
