Sweet Miso Soup With Poached Egg

1. 1

   Bring the water to a boil and then lower to a bare simmer. Add the kombu, turn water to lowest heat, cover and let sit 20-30 minutes. Add bonito flakes, if using, let steep 5-10 additional minutes. Strain broth, discard solids and return to pot.

2. 2

   Bring broth up to a simmer, add hijiki, carrot and tofu and simmer until carrot is at the desired tenderness (I like them still pretty crisp, so usually simmer 2-3 minutes).

3. 3

   Put about 2-3 tbsp of the broth in a small bowl and mix in the miso so you have a paste. Turn the heat on the broth to its lowest setting and stir the miso in gently.

4. 4

   Poach the eggs until just set (3-4 minutes) - either in a separate pot of barely simmering water with a tbsp of vinegar or, if you don't mind a few stray strands, directly in the soup. Put one egg in each soup bowl, and divide the soup between the two. Top with scallions and sprinkle with sea salt to taste. Serve with lime wedges and a bowl of steamed rice.

* Per serving · 4 servings · Values may vary.