Miso soup

Miso soup with boiled eggs

This recipe can appear complicated at first, but once you have made it a couple of times, it will be one of your go-to speedy meals. Basically, just chuck everything in a pan and cook for as long as it takes to boil an egg…what could be easier?


Serves 4 for lunch or 2 for dinner

Ingredients

  • 3 tablespoons miso paste
  • 1½ teaspoons sesame oil
  • 2 tablespoons soy sauce
  • 2 tablespoons rice wine vinegar
  • 1–2 teaspoons sriracha sauce, or to taste
  • ½ teaspoon ginger paste
  • 1 litre vegetable stock
  • 4 eggs, any size (allow 1 per person)
  • Egg or rice noodles
  • Spring onions, finely chopped
  • Handful of coriander, chopped
  • 10–15 white or brown mushrooms
  • Pinch of ground white pepper
  • 1 clove of garlic, crushed

Method

  • Into a pan on a medium heat add the miso paste, 1 teaspoon of the sesame oil, soy sauce, rice wine vinegar, sriracha, ginger, and stock and mix well.
  • Rinse the eggs and then add them in their shells to the miso broth. Set a timer for 7–10 minutes depending on how set you like your egg yolk.
  • After a few minutes, add the noodles into the broth as well and cook according to the packet instructions.
  • Also add most of the spring onions and the coriander.
  • Whilst the noodles and the eggs are cooking, in a separate pan add the mushrooms and remaining 1⁄2 teaspoon sesame oil. Cook for 2 minutes on a high heat, season with pepper and add the garlic.
  • Keep moving the mushrooms around and cook for about 5 minutes until they are golden brown. Remove from the heat.
  • Take the eggs out of the broth and put into a bowl of cold water. Peel the eggs and slice in half.
  • Pour the broth into bowls and divide the noodles between them.
  • Top with the mushrooms, the eggs, and a sprinkling of the remaining spring onions.
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