Food & Cooking Recipes Breakfast & Brunch Recipes Egg-and-Miso Breakfast Soup Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Marcus Nilsson Servings: 1 A scramble doesn't have anything on our new favorite way to eat eggs. Soup for breakfast? Indeed! Ingredients 2 tablespoons white (shiro) miso 1 large egg 1 cup baby spinach Chopped scallions Coarse salt and freshly ground pepper Directions Bring 1 1/2 cups water to a simmer in a saucepan. Whisk in miso until it dissolves completely (do not let it boil). Gently crack egg into a small bowl, then gently slide it into the simmering broth. Cook until the white is just set and the yolk is still runny, about 2 minutes. Add spinach and cook just until wilted, about 1 minute. Sprinkle with scallions and season with salt and pepper. Cook's Notes To change things up, spike the soup with hot-pepper sauce or red-pepper flakes and experiment with other tender greens, including baby kale, watercress, or tatsoi. Rate it Print