Miso Soup Recipe with Soft-Boiled Eggs
This Miso Soup Recipe with Soft-Boiled Eggs, green onion, and sriracha sauce (if you want a kick), and crushed red peppers!
When I think of cozy, my heart swells, remembering our family snuggled up over the holidays (in all of the snow!) a few months ago. And I think of Abby (who’s away at college), who made us this Easy Miso Soup for dinner one night!
Our home is small, but it has everything we need. We have one great room (living space), with a sectional, piano, desk, wood stove, dining table, and kitchen—one big open space!
Down in the entryway sits a bench with winter boots under it, gloves, hats, YakTracks, and snowshoes – ready for the snow!
My heart is also warm when I think about our daughter’s relationship with her dad. It makes me smile.
Studies show that daughters whose fathers have been actively engaged throughout their life, affect the lives of their daughters in many ways.
With Abby, who has about 30 nicknames last we counted, I’m just so proud of this girl who’s got grit, wit, intelligence, and soul. Her dad has played a huge role in her life. And she knows it.
Miso Soup Recipe with Soft-Boiled Eggs
On a cold, snowy day, after she and her dad spent time across the river, snowshoeing and enjoying nature together, Abby was in the kitchen and surprised us with this soup!
Love the finishing touch, with a soft-cooked egg on top!
This soup can be served with a soft-boiled egg, green onion, and sriracha sauce (if you want a kick).
Stay tuned for more recipes, because Abby’s been cooking up a storm … in college! She’s figured out how to eat healthy, and create some yummy recipes.
Get the Recipe:
Miso Soup Recipe with Soft-Boiled Eggs
Ingredients
- 5 c. chicken or veggie stock
- 3 sheets dried nori seaweed, cut into small strips
- 1 package of whole wheat udon noodle, dry
- 1.5 c. leeks, thinly sliced
- 1 Tbsp. minced ginger
- 1/2 c. shallots thinly sliced
- 1 c . baby bok choy, leaves and stalk can be used
- 2 c. shiitake mushroom, sliced
- 2 Tbsp. sesame oil
- 2 Tbsp. red miso paste
- 3 Tbsp. soy sauce
- 1 tsp. fish sauce
- 4-6 soft-boiled eggs
- Green onion thinly sliced
Instructions
- In small bowl, combine fish sauce, miso, and soy sauce. Stir into a paste and set aside.
- In large sauce pan, heat sesame oil. When hot, add leeks, ginger, shallots, and bok choy. Stir until lightly golden. Add chicken stock to pan. Bring to a simmer and add mushroom and seaweed. Continue to simmer until mushrooms are cooked. Mix miso soy sauce paste into the broth. Continue to simmer.
- Cook udon noodles according to the package. When fully cooked, add to the ingredients in the sauce pan.
- This soup can be served with a soft boiled egg, green onion, and Sriracha sauce (if you want a kick).
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
This is a great soup and so easy to make! Btw, your home looks beautiful and perfect! One doesn’t need a huge house to be happy. Love the kitchen! :)