This miso-egg soup is even better than any takeout you can order! Top each bowl off with a poached egg to add a healthy dose of protein.

Source: Better Homes and Gardens

Gallery

Recipe Summary

total:
30 mins
Servings:
4
Yield:
5 cups soup + 4 eggs
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Thinly slice green onions, separating white and green parts. In a deep 10-inch skillet heat oil over medium heat. Add white parts of onions, mushrooms, ginger, and garlic; cook and stir 2 to 3 minutes or until mushrooms begin to soften. Add broth, vinegar, and soy sauce; bring just to boiling.

    Advertisement
  • Add spinach. Cook and stir 30 seconds or until spinach is wilted. In a small bowl combine miso paste and the hot water; stir into broth mixture. Bring just to simmering.

  • Break an egg into a cup and slip egg into simmering broth. Repeat with remaining eggs. Simmer 3 minutes or just until yolks are set but still moist, spooning broth over eggs as they cook. Top servings with green parts of onions.

Nutrition Facts

183 calories; fat 10g; cholesterol 186mg; saturated fat 2g; carbohydrates 13g; mono fat 3g; poly fat 4g; insoluble fiber 3g; sugars 3g; protein 12g; vitamin a 1846IU; vitamin c 7.6mg; thiamin 0.1mg; riboflavin 0.4mg; niacin equivalents 2.1mg; vitamin b6 0.3mg; folate 72.4mcg; vitamin b12 0.5mcg; sodium 1082mg; potassium 501mg; calcium 74mg; iron 2.5mg.
Advertisement