Egg-and-Miso Breakfast Soup

Photo: Marcus Nilsson

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


  • 2 tablespoons white (shiro) miso

  • 1 large egg

  • 1 cup baby spinach

  • Chopped scallions

  • Coarse salt and freshly ground pepper


  1. 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.

  2. Add spinach and cook just until wilted, about 1 minute. Sprinkle with scallions and season with salt and pepper.

Cook's Notes

To change things up, spike the soup with hot-pepper sauce or red-pepper flakes and experiment with other tender greens, including baby kale, watercress, or tatsoi.

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