Miso Fried Eggs Recipes

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MISO NOODLES WITH FRIED EGGS



Miso noodles with fried eggs image

This quick and healthy veggie dinner has a base of wholemeal noodles for a filling, fibre-rich supper. It's packed with 4 of your 5-a-day, plus vitamin C and iron too

Provided by Sara Buenfeld

Categories     Dinner, Lunch, Supper

Time 22m

Number Of Ingredients 13

2 nests wholemeal noodles (100g)
1 tbsp rapeseed oil , plus a drop extra for frying
30g ginger , cut into matchsticks
1 green pepper , deseeded and cut into strips
2 leeks (165g), thinly sliced
3 large garlic cloves , finely grated
1 tsp smoked paprika
1 tbsp brown miso
160g beansprouts
100g frozen peas , defrosted
160g baby spinach
2 large eggs
1 red chilli , deseeded and chopped (optional)

Steps:

  • Put the noodles in a bowl and cover with boiling water. Set aside to soften.
  • Meanwhile, heat the oil in a wok and stir-fry the ginger, pepper and leek for a few mins until softened. Add the garlic and paprika and cook for 1 min more. Drain the noodles, reserve 2 tbsp of the water and mix with the miso.
  • Add the drained noodles, miso liquid, beansprouts, peas and spinach to the wok and toss over a high heat until the spinach wilts. While you are doing this, fry the eggs in a little oil to your liking. Pile the noodles onto plates, top with the eggs and chilli, if using, and serve.

Nutrition Facts : Calories 509 calories, Fat 19 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 10 grams sugar, Fiber 13 grams fiber, Protein 25 grams protein, Sodium 1.3 milligram of sodium

EASY MISO RAMEN WITH SOY MARINATED EGGS



Easy Miso Ramen with Soy Marinated Eggs image

Provided by Trisha Yearwood

Time 6h50m

Yield 4 servings

Number Of Ingredients 16

Kosher salt
4 large eggs
1/2 cup soy sauce
1/3 cup sake
3 tablespoons sugar
1 tablespoon toasted sesame oil
1 clove garlic, minced
One 1-inch piece ginger, sliced thinly on the bias
1 bunch scallions, finely chopped
1 1/2 teaspoons sriracha
3 tablespoons miso, preferably red, but any color is fine
4 cups chicken broth
1 tablespoon unsalted butter
Kosher salt and freshly ground black pepper
20 ounces fresh or frozen ramen or Chinese wheat noodles or four 3-ounce packages instant ramen noodles (discard soup seasoning packets)
One .35-ounce package toasted seaweed

Steps:

  • For the eggs: Bring a medium saucepan of salted water to a boil. Add the eggs, then reduce the heat to a simmer and cook 6 minutes. Drain and run under cool water until cool, then peel.
  • Combine the soy sauce, sake and sugar with 1 cup water in a medium bowl and stir to dissolve the sugar. Add the eggs and place plastic wrap directly on the surface to help submerge the eggs. Cover and refrigerate at least 6 hours and up to overnight.
  • For the soup: Heat the sesame oil in large saucepan over medium heat. Add the garlic, ginger and half of the scallions (reserve the rest for garnish) and cook, stirring often, until translucent, about 3 minutes. Add the sriracha and stir, 30 seconds. Stir in the miso, then gradually add the chicken broth and 2 cups water, whisking. Simmer, partially covered, 10 minutes. Whisk in the butter and season with salt and pepper.
  • Meanwhile, bring a large pot of water to a boil. Slice the marinated eggs in half.
  • Cook the noodles according to their package instructions. Drain and divide among 4 bowls. Divide the soup among the bowls and top with the egg halves, remaining scallions and seaweed. Serve immediately.

SPICY MISO SCRAMBLED EGGS



Spicy Miso Scrambled Eggs image

These eggs are really special. Perfectly fluffy with nice savory notes folded in. Keep a tub of miso paste in your fridge and improve your breakfast game!

Provided by Nick

Time 10m

Yield Serves 3-4.

Number Of Ingredients 8

1 tablespoon butter
1 shallot, sliced
1 tablespoon miso paste
1 tablespoon water
6 large eggs
Salt and pepper
Chili garlic sauce
Scallions

Steps:

  • In a medium skillet (nonstick works well) over medium heat, add butter and shallots and cook for a few minutes until shallot softens.
  • Meanwhile, in a medium bowl, stir together miso paste and water until it's an even consistency. Then beat in the six eggs.
  • Add egg mixture to skillet with shallots and turn heat down to medium-low. Cook, stirring regularly, until eggs are just set. Ideally, a thin layer of uncooked egg will be on the eggs which will continue to cook after the eggs come off the heat. Season with salt and pepper.
  • Immediately divide eggs between a few plates and top with chili garlic sauce and fresh scallion.

ROASTED BABY TURNIPS WITH MISO BUTTER AND FRIED EGGS



Roasted Baby Turnips with Miso Butter and Fried Eggs image

Our chopped challenge this week was turnips. We wanted a hearty rustic weeknight dinner that the whole family would love. We made a family-style cast-iron skillet dinner with potatoes, onions, and baby turnips and topped it with sunny-side-up eggs and nutty, addictive miso butter. Chopped Basket Ingredient: turnips

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 11

3 bunches (about 1 pound) baby turnips (ping pong ball size), greens and soft stems reserved
8 small baby red creamer potatoes (about 1 pound), halved
1 large red onion, peeled with root intact, cut into 6 wedges
1/4 cup vegetable oil
Kosher salt and freshly ground black pepper
1/2 stick unsalted butter, at room temperature
2 tablespoons yellow miso
2 cloves garlic, finely grated
One 1-inch piece fresh ginger, peeled and finely grated
4 scallions, thinly sliced (white and green parts kept separate)
4 to 6 large eggs

Steps:

  • Preheat the oven to 425 degrees F with a rack set on the middle shelf. Heat a large cast-iron pan over medium-high heat.
  • Gently toss the baby turnips, potatoes and onion wedges with 2 tablespoons of the oil and a light sprinkle of salt and pepper. Carefully add to the hot pan and put in the oven to roast until the vegetables are golden brown and the potatoes are cooked through, 20 to 25 minutes.
  • While the vegetables are roasting, prepare the miso butter. Stir together the butter, miso, garlic, ginger and half of the scallion greens.
  • Thickly slice the reserved turnip greens and stems (about 1/2-inch pieces).
  • Remove the vegetables from the oven and turn off the heat. Gently stir in the reserved turnip greens and scallion whites until just wilted, 1 to 2 minutes. Add the miso butter to the pan and gently toss to coat the vegetables. Return to the oven to keep warm while you cook the eggs.
  • Heat the remaining oil in a large nonstick pan over medium heat. Crack 4 to 6 eggs into the pan; if they stick together, that's OK. Sprinkle lightly with salt and pepper. Cook until the whites start to set, 2 to 3 minutes, and then cover with a lid and continue cooking until the whites are set but the yolks are still runny, 1 to 2 minutes.
  • To serve, top the roasted vegetables with the fried eggs and garnish with the remaining sliced scallions.

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