A healthy and hearty recipe for miso soup with rice noodles, vegetables, and a poached egg. The perfect one-pot meal for cold nights.
The past couple of weeks our family has been a little under the weather. It seems inevitable this time of year when the seasons change and so many children at school have runny noses and are coughing. A healthy comforting soup always ends up on our dinner table when we have colds. This miso soup with a poached egg is my 6 year old’s current favorite. It’s packed with protein and veggies and thankfully it’s a very quick and easy one-pot meal when mama’s not feeling great herself.
You really only need two ingredients to make miso soup: water and a little scoop of miso paste. Miso paste is found refrigerated in tubs or packets in Asian or soy product sections. Please be sure to only buy NON-GMO or Organic labeled miso paste and tofu if you avoid GMOs
like I do. Soybeans are one of the most common GMO crops.
Miso Soup Recipe
printer friendly recipe
Yield: 2 dinner sized or 4 side soup sized servings
- 4 cups water
- 2 1/2 tablespoons yellow miso paste
- 1 cup sliced carrots
- 1 small handful width rice noodles
- 1 cup cubed firm organic/Non-GMO tofu
- 2 to 4 large eggs
- sliced green onions
- micro greens
- Bring water to a simmer in a medium or large pot over medium-high heat. Whisk in the miso paste and add the carrots, rice noodles, and tofu.
- With the soup simmering, carefully crack the eggs and gently place them in to poach. I use these silicone egg poachers to make things easy. Here’s a nice tutorial on how to poach an egg if you need help. Once eggs are cooked to you liking, remove the soup from heat and serve in individual bowls.
- Top with green onions and micro greens
*Vegan option: Simply omit the egg. It’s delicious without it!