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Weekly Recipe!
Egg-and-Miso Breakfast Soup
Yield: 2 Serving
Active Time: 10 Min
Total Time: 10 Min
Ingredients:
- 4 tablespoons white miso
- 3 cups water
- 2 eggs
- 1 stalk green onion, sliced
- 2 cups spinach
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Guidelines:
In a saucepan, bring water to a low simmer and whisk in miso until dissolved. Gently slide cracked eggs into the miso broth and cook until egg is white and yolk is runny, about 2 minutes.
Add spinach and cook for about 4 minutes, until wilted. Season to taste with salt and pepper.
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