Spicy Miso Egg Soup
Total Time:25 minutes total; 15 minutes active
This quick miso soup is a perfect light meal, with eggs or tofu and vegetables floating in a slightly spicy, savory broth. It’s delicious with a side of rice or pickled vegetables.
- 2 large eggs or 8 ounces tofu
- 1 tablespoon avocado oil
- 1 inch fresh ginger, minced
- 3 cups water
- 1 tablespoon tamari
- 2 teaspoons rice vinegar
- 1/2 teaspoon red pepper flakes
- 2 ounces fresh shiitake or button mushrooms, patted dry and sliced
- 1 1/2 cups snow or snap peas, stems removed
- 2 tablespoons red miso
- If using eggs, place the eggs in a small pot and cover with water by 1 inch. Over high heat, bring to a rolling boil. As soon as the water boils, remove from heat. Cover and let stand for 14 minutes. Drain and rinse with cold water, and place in an ice water bath to speed cooling. Peel the eggs and reserve.
- In a medium pot, warm the avocado oil over medium heat, add the ginger, and stir for about a minute to soften. Add the water, tamari, rice vinegar and pepper flakes and bring to a boil. Add the mushrooms and return to a boil for a few seconds, then add peas and simmer briefly until crisp-tender. Ladle half a cup of the hot soup into a small bowl and use a fork to stir the miso into the broth until smooth. Return the miso broth to the pot.
- Place halved eggs in two wide bowls, ladle 2 cups of soup over each, and serve.
Miso soup can be a meal on its own, but also goes well with grilled fish or tofu.
Tips and Notes
If using tofu, drain and cube the tofu and reserve. Then divide between two wide bowls, and ladle two cups of the soup over each.
210 calories, 13 g. fat, 210 mg. cholesterol, 950 mg. sodium, 11 g. carbohydrate, 3 g. fiber, 12 g. protein