Sweet Miso Soup With Poached Egg Recipe

Name: Sweet Miso Soup With Poached Egg
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 piece kombu (seaweed for making dashi); 2 tablespoons bonito flakes (optional); 2 1/2 cups water; 1 teaspoon hijiki (dried seaweed); 1 piece small carrot, julienned; 1/4 cup tofu, cut into cubes; 2 1/2 tablespoons sweet miso (or white / mild miso); 1-2 Scallions, white and tender green parts thinly sliced; 1 pinch sea salt (to taste); lime wedges (to serve)

Servings: persons

1 piece kombu (seaweed for making dashi)
2 tablespoons bonito flakes (optional)
2 1/2 cups water
1 teaspoon hijiki (dried seaweed)
1 piece small carrot, julienned
1/4 cup tofu, cut into cubes
2 1/2 tablespoons sweet miso (or white / mild miso)
1-2 Scallions, white and tender green parts thinly sliced
1 pinch sea salt (to taste)
lime wedges (to serve)

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
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
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
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.

kcal

Calories

Carbs

* 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: 1 piece kombu (seaweed for making dashi), 2 tablespoons bonito flakes (optional), 2 1/2 cups water, 1 teaspoon hijiki (dried seaweed), and more.

Yes, Sweet Miso Soup With Poached Egg 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.

Sweet Miso Soup With Poached Egg

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