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Home Recipes
Soup

Egg and Miso Breakfast Soup

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

Ingredients :

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

Direction :

    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.

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Contact Info

681 Parkway Street, El Centro, California(CA), 92243

info@saucydelights.com

Mon - Fri: 9:00 - 19:00

+1 980 333 4817

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