Bacon And Egg Miso Breakfast Soup Recipe

Name: Bacon And Egg Miso Breakfast Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pieces thick cut bacon, cut into 3/4 inch pieces; 4 scallions, white chopped and green portion thinly sliced; 4 cups low-sodium chicken broth or water; 4 cups baby kale; 1 tablespoon mirin; 2 teaspoons soy sauce; 1 packet tofu noodles, rinsed; 6 tablespoons white miso; 2 large eggs; Sesame oil

Servings: persons

3 pieces thick cut bacon, cut into 3/4 inch pieces
4 scallions, white chopped and green portion thinly sliced
4 cups low-sodium chicken broth or water
4 cups baby kale
1 tablespoon mirin
2 teaspoons soy sauce
1 packet tofu noodles, rinsed
6 tablespoons white miso
2 large eggs
Sesame oil

1
Saute bacon in a medium saucepan on medium-high heat until crisp, about 6 minutes. Remove bacon with slotted spoon and place on a paper towel lined plate. Discard all but 1 tablespoon of the bacon grease.
2
Saute ginger and scallion whites in reserved bacon fat until fragrant, about 1 minute. Add 3 cups broth or water, kale, mirin, soy sauce, noodles and bring to a boil. Lower heat to medium and simmer and cook until kale is tender and the flavors have melded, about 5 minutes.
3
Whisk remaining cup water into with a small bowl with the miso. Whisk until smooth and completely combined. Stir the miso and broth into the pot until smooth. Keep over low heat; do not let the broth boil after the miso has been added.
4
Crack the eggs into a measuring cup or a small teacup and slowly lower the cup into the barely simmering broth. Cover and cook until egg until just set, 3 to 4 minutes.
5
Divide soup into two bowls (I find it easier to scoop out the eggs first so they don't break). Garnish each bowl with bacon and scallion greens and a squeeze of sirracha and a drizzle of sesame oil.

1000

kcal

Calories

Fat

Carbs

115

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 pieces thick cut bacon, cut into 3/4 inch pieces, 4 scallions, white chopped and green portion thinly sliced, 4 cups low-sodium chicken broth or water, 4 cups baby kale, and more.

Yes, Bacon And Egg Miso Breakfast Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Bacon And Egg Miso Breakfast Soup

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