Thursday, 8 August 2013

Miso Soup with Spinach and Egg

Move over eggs benedict and make way for a bowl of healthy, slimming miso soup brimming with spinach and egg. I made a large bowl of it for breakfast this morning and already feel energised.

To make it I used Miso paste from Urban Hippie . This is handcrafted in sunny Nelson using Motueka soy beans and Blenheim sea salt.

The idea for this soup from They encourage you to be very adventurous with your miso soup.

I  added my own twist by throwing in some spring onions and  left out the fish stock powder too. There was no need to salt the egg when making the omelette. The miso is salty enough to season it,

Mmmmmmmm! Now what else can I think of, There are endless possibilities !

Cooking time 10mins Serves 2


1/2 Spring Onion
A handful of chopped spinach leaves
a one egg omelette cut into strips

1 cup of water

1/4tsp Fish stock powder (Buy from supermarket or Asian shop)

1 - 11/2 tbsp Miso paste

  1. Put water in a pot and bring to boil.
  2. Once  the water has boiled, turn heat off then add Miso paste. Mix well with a whisk.
  3. Stir in the spinach, egg and spring onions.
  4. Drink immediately while piping hot.



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