I’m all about easy, quick-to-prepare food right now. It’s been an insane few weeks of work recently. It’s also winter, so I want warm, comforting soup. This does the trick. It’s my basic miso soup recipe, but seeing as the usual miso soup has barely enough calories to qualify as a snack, has some add-ins to make it a full meal. You could definitely sub some other protein for the egg if you have some pre-cooked tofu or seitan, but I used eggs since we just got a big batch of “happy eggs” from our CSA farmer. Also feel free to play with the veggies – these were mostly local and easy to prepare at the time of writing this post.
- 2 soup bowls full of water
- 4 tb soy sauce, or to taste
- 1 tsp toasted sesame oil
- 1 tsp rice vinegar or rice wine
- pinch of sugar
- a few large pinches of dried wakame
- 1-2 tb miso paste
- somen noodles (other noodles would work too — these just cook so quickly) – about a quarter-sized handful of dried noodles
- a few handfuls of spinach
- 1-2 carrots, shaved with a peeler or sliced thinly
- 1 small dried mushroom, crumbled; or sliced fresh mushrooms
- 2 eggs
- 2 scallions, sliced
[If you are using fresh veggies, like mushrooms, that you’d want to saute first, then start with those in the pan with some oil, and then add the ingredients for the broth]
1. Add all broth ingredients to a small pot — EXCEPT the miso paste (you never want to cook miso paste, or you’ll kill the enzymes that are so good for you). Heat the water until simmering. Taste the broth – it should be pretty flavorful, so add more soy sauce or sesame oil as needed. Add the carrots. If they are cut thickly, you can add the carrots at the beginning and let them soften a bit as the water heats up. This does result in some discoloration, as you can see in the photo above.
2. Add the crumbled dried mushroom, if using.
3. In the serving bowls, put 1-2 tsp miso paste on the bottom of the bowl. Add a few tb of broth to the miso and stir until you have a thick broth in the bowl.
3. Place the somen noodles in the pot, trying to keep them in one part of the pot so you have room to cook the eggs. I like to lay them across the diameter of the pot, leaving me space along either side of the noodles.
4. Make sure that your soup is just barely bubbling before adding the eggs. Then break each egg, separately, into a small bowl, and slip each egg gently into the water from the bowl. Set a timer for three minutes.
5. As soon as you’ve put the eggs in the pot, add spinach and scallions on top of the eggs, and cover the pot.
6. To serve: After the eggs have cooked for three minutes, use a slotted spoon to carefully fish out the eggs without breaking the yolks – add them to the bowl. Then, use tongs to transfer half of the noodles into each bowl. Then ladle the rest of the ingredients into the serving bowls. You’ll need to stir it a little to get the miso slurry to mix in with the rest of the soup. Enjoy!