Quick Egg Miso Soup
Quick Egg Miso Soup
Hearty One-Bowl Egg Miso Soup: Perfect for a Solo Meal with Rice Bowls
When you need a simple, comforting bowl of soup to accompany fried rice or for a quick breakfast, this super easy miso soup with egg is the perfect choice. It’s incredibly fast to make and provides a satisfying, nutritious meal.
Ingredients- 1 large egg
- 1.5 cups dashi broth (or rice water + kombu + dried shiitake mushroom powder)
- 0.5 Tbsp miso paste
- A small amount of chives or green onions (for garnish)
Cooking Instructions
Step 1
Start by making a flavorful broth. Boil rice water with a piece of kombu (kelp). If you have pre-made dashi broth, feel free to use that for extra convenience and depth of flavor. You can also add dried shiitake mushroom powder for a richer umami taste.
Step 2
Once the broth is simmering, dissolve 0.5 Tbsp of miso paste into it. Let it simmer gently for a moment to meld the flavors. Using a fine-mesh sieve can help dissolve the miso smoothly without clumps.
Step 3
Carefully crack 1 large egg into a small bowl, ensuring the yolk remains intact. This makes for a prettier presentation in the soup.
Step 4
When the miso soup comes to a gentle boil, carefully pour the cracked egg into the soup, ideally in a circular motion or using a ladle to create ribbons. For an extra flavor boost, stir in 0.5 tsp of minced garlic at this stage.
Step 5
Cook until the egg whites are fully set and opaque, but the yolk is still slightly runny. Avoid overcooking, as this can make the egg dry and less appealing. The goal is a tender egg that adds richness to the broth.
Step 6
Ladle the finished egg miso soup into a serving bowl. Garnish with finely chopped chives or green onions for a fresh touch. Taste the soup and adjust seasoning with a pinch of salt or a dash of soy sauce if needed to reach your desired flavor.
