Author Notes
I love savory, salty foods and spicy foods in the morning. This recipe fits the bill to the T. Instead of traditional tofu, I use tofu noodles. Ramen noodles or udon noodles can also be used. But to be frank, there is nothing traditional at all about this recipe. It's a total amalgamation of several different Asian cuisines. I hope the purists out there don't object to my mixing and matching ingredients from across the borders. It's quick and easy and can easily prepared on any given morning (even with a bit of a hangover).
—eva @myfrontburner
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Ingredients
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3 pieces
thick cut bacon, cut into 3/4 inch pieces
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4
scallions, white chopped and green portion thinly sliced
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4 cups
low-sodium chicken broth or water
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4 cups
baby kale
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1 tablespoon
mirin
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2 teaspoons
soy sauce
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1 packet
tofu noodles, rinsed
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6 tablespoons
white miso
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2
large eggs
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Sesame oil
Directions
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Sauté bacon in a medium saucepan on medium-high heat until crisp, about 6 minutes. Remove bacon with slotted spoon and place on a paper towel lined plate. Discard all but 1 tablespoon of the bacon grease.
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Sauté ginger and scallion whites in reserved bacon fat until fragrant, about 1 minute. Add 3 cups broth or water, kale, mirin, soy sauce, noodles and bring to a boil. Lower heat to medium and simmer and cook until kale is tender and the flavors have melded, about 5 minutes.
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Whisk remaining cup water into with a small bowl with the miso. Whisk until smooth and completely combined. Stir the miso and broth into the pot until smooth. Keep over low heat; do not let the broth boil after the miso has been added.
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Crack the eggs into a measuring cup or a small teacup and slowly lower the cup into the barely simmering broth. Cover and cook until egg until just set, 3 to 4 minutes.
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Divide soup into two bowls (I find it easier to scoop out the eggs first so they don’t break). Garnish each bowl with bacon and scallion greens and a squeeze of sirracha and a drizzle of sesame oil.
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