Miso-Egg Soup

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.

Total Time:
30 mins
5 cups soup + 4 eggs
Miso-Egg Soup


  • 4 green onions

  • 1 tablespoon vegetable oil

  • 6 ounce fresh shiitake mushrooms, stemmed and thinly sliced

  • 1 tablespoon grated fresh ginger

  • 2 cloves garlic, minced

  • 1 32 ounce carton reduced-sodium chicken or vegetable broth

  • 1 tablespoon rice vinegar

  • 1 tablespoon reduced-sodium soy sauce

  • 2 cup fresh baby spinach

  • cup white miso paste

  • cup hot water

  • 4 eggs


  1. 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.

  2. 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.

  3. 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 (per serving)

183 Calories
10g Fat
13g Carbs
12g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 183
% Daily Value *
Total Fat 10g 13%
Saturated Fat 2g 10%
Cholesterol 186mg 62%
Sodium 1082mg 47%
Total Carbohydrate 13g 5%
Total Sugars 3g
Protein 12g
Vitamin C 7.6mg 38%
Calcium 74mg 6%
Iron 2.5mg 14%
Potassium 501mg 11%
Folate, total 72.4mcg
Vitamin B-12 0.5mcg
Vitamin B-6 0.3mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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