Egg And Miso Breakfast Soup Recipes

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EGG-AND-MISO BREAKFAST SOUP



Egg-and-Miso Breakfast Soup image

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

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 5

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

Steps:

  • 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.

BREAKFAST VEGETABLE-MISO SOUP WITH CHICKPEAS



Breakfast Vegetable-Miso Soup with Chickpeas image

Soup for breakfast? This one is packed with nutrition for a warm, savory start to the day.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield Makes 4 1/2 cups

Number Of Ingredients 9

2 tablespoon olive oil
1/2 yellow onion, chopped
2 garlic cloves, minced
2 celery stalks, diced
2 carrots, peeled and diced
1 cup chopped broccoli
1 cup cooked chickpeas
2 tablespoons white miso
Coarse salt

Steps:

  • Heat olive oil in a pot over medium heat. Cook onion, garlic, celery, and carrots until tender, 6 to 8 minutes.
  • Stir in broccoli and chickpeas; cook about 2 minutes.
  • Add 4 cups water. Bring to a boil; reduce heat and simmer until vegetables are tender, about 10 minutes. Remove from heat. Dissolve miso in 2 tablespoons cool water and stir into soup. Season with salt.

Nutrition Facts : Calories 182 g, Fat 8 g, Fiber 5 g, Protein 5 g, SaturatedFat 1 g

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