Egg And Miso Breakfast Soup Food

EGG-AND-MISO BREAKFAST SOUP

Egg-and-Miso Breakfast Soup image

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

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Number Of Ingredients 5

Ingredients

2 tablespoons white (shiro) miso
1 large egg
1 cup baby spinach
Chopped scallions
Coarse salt and freshly ground pepper

Steps:

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.

MISO SHIITAKE BREAKFAST SOUP

Miso Shiitake Breakfast Soup image

This is a wonderful light and filling soup. It's a great way to start the day. This is very healthy. Miso is a soy protein and shiitake is a type of mushroom. You should be able to find these in most health stores, or Asian grocers.

Provided by southern chef in lo

Categories Breakfast

Time 10m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

3 fresh shiitake mushrooms or 3 dried shiitake mushrooms
5 cups boiling water
3 tablespoons light miso
4 ounces tofu, cut into large dices
1 scallion, the green part only, sliced

Steps:

If using dried mushrooms, soak in warm water for 20 minutes then drain.
Slice the mushrooms thinly.
Pour the boiling water into a saucepan, stir in the miso. Add the mushrooms and simmer for 5 minutes.
Divide the tofu between 4 warmed soup bowls. Ladle in the broth. Scatter chopped scallions on top and serve.
Try this with my Chanterelle Croissants (recipe #21676).

BREAKFAST VEGETABLE-MISO SOUP WITH CHICKPEAS

Breakfast Vegetable-Miso Soup with Chickpeas image

Soup for breakfast? This one is packed with nutrition for a warm, savory start to the day.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Yield Makes 4 1/2 cups

Number Of Ingredients 9

Ingredients

2 tablespoon olive oil
1/2 yellow onion, chopped
2 garlic cloves, minced
2 celery stalks, diced
2 carrots, peeled and diced
1 cup chopped broccoli
1 cup cooked chickpeas
2 tablespoons white miso
Coarse salt

Steps:

Heat olive oil in a pot over medium heat. Cook onion, garlic, celery, and carrots until tender, 6 to 8 minutes.
Stir in broccoli and chickpeas; cook about 2 minutes.
Add 4 cups water. Bring to a boil; reduce heat and simmer until vegetables are tender, about 10 minutes. Remove from heat. Dissolve miso in 2 tablespoons cool water and stir into soup. Season with salt.

Nutrition Facts : Calories 182 g, Fat 8 g, Fiber 5 g, Protein 5 g, SaturatedFat 1 g

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