New This Month

Egg-and-Miso Breakfast Soup

Recipe photo courtesy of Marcus Nilsson

A scramble doesn't have anything on our new favorite way to eat eggs. Soup for breakfast? Indeed!

Servings

Ingredients

Directions

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.

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Reviews

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How would you rate this recipe?
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  • MS10247017
    21 APR, 2018
    This was a delicious meal ! I know its suggested for breakfast but I found it a great lunch for work! I just cooked it in the microwave.
    Reply
  • easttnridr
    7 MAR, 2018
    I made a simple dashi with Kombu, used white miso, tofu, scallion,and mushrooms. The egg was cooked for 4 minutes total and was perfect. The soup was filling and tasty. Easy to make and a break from usual breakfast fare. Next time I will add a little red miso. My wife and I like the richness that the red miso adds. Also, as the previous reviewer note, a red pepper or two will ramp up the flavor This is a keeper, suitable for weekday breakfast.
    Reply
  • maquigley
    7 FEB, 2018
    This is a simple recipe that works exactly as described, resulting in a healthy, delicious and filling breakfast or lunch. I made this for lunch and did add a few shakes of Japanese seasoning (shichimi togarashi), but a shot or two of tabasco might work just as well. It's fast and tasty. If you like Asian cuisine, you should give it a try!
    Reply

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