Poached Egg and Miso Breakfast Soup

Ingredients

• 2 tbsp of white miso paste

• 1 large egg

• 30 g of spring greens, chopped

• 1 handful of spring onions, chopped

• 1 pinch of sea salt

• 1 pinch of ground black pepper

• 1 pinch of chilli flakes, optional

1 servings

Calories~155 kcal

Protein~11 g

Carbs~12 g

Fat~7 g

Fiber~3 g

Sugar~4 g

Total recipe

Calories~155 kcal

Protein~11 g

Carbs~12 g

Fat~7 g

Fiber~3 g

Sugar~4 g

Method

• Step 1

  Empty the miso into a saucepan, slowly stir in 250ml water so the miso dissolves and bring to a simmer (don’t let it boil).

• Step 2

  Gently crack a fresh egg into a small bowl, then carefully slide it into the simmering broth. Cook until the white is just set and the yolk is still runny, about 2 mins.

• Step 3

  Add the chopped greens and cook just until wilted, about 1 min. Sprinkle with spring onions and season with salt, black pepper and chilli flakes (optional).