EGG-AND-MISO BREAKFAST SOUP

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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.

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