Recipe: Miso Soup With Poached Egg
A Traditional Dish With A Twist
Add some fun to your daily miso soup.
After living in Japan, I have truly come to believe that one of the secrets of the Japanese diet is miso soup. This common addition to every Japanese dish helps to boost digestion after meals, serves as a detox to the body and is low in fat and carbohydrates, but high in protein (just make sure to consume it with reduced salt). In addition to its health benefits, miso soup also makes you feel full for a longer period, which helps to reduce snacking between meals.
Here’s my simple miso soup with a bit of a twist which is perfect for breakfast, brunch, dinner — or maybe any time of the day!
- 1 liter dashi
- 1 tablespoon dried wakame seaweed
- 300g tofu, cut into bite-sized pieces
- 2–3 tablespoons miso paste, depending on your own taste
- 1 poached egg per each bowl serving
- Spring onion finely diced, to garnish
- Shichimi togarashi, or chili flakes, to season
- Heat the dashi in a large saucepan.
- Once the dashi is boiling, add the wakame seaweed and reduce the heat so that the dashi is simmering.
- Gently toss the tofu pieces into the saucepan.
- Dilute the miso paste in a small cup of dashi taken from the saucepan, then add to the saucepan and gently stir into the soup until mixed through.
- To serve, pour the miso soup into a bowl. Place a poached egg on top of it and garnish with spring onion and shichimi togarashi. Enjoy!