Fall

Ten Minute Breakfast Soup

March 23, 2014
Author Notes

Whenever we have soup for dinner I always have soup for breakfast the next day. I love the comfort of it for my morning meal. This soup is one that can be made in 10 minutes or less and including the water has only 6 ingredients. —inpatskitchen

  • Makes 2 to 3 servings
Ingredients
  • 4 cups water
  • 1/4 cup brown rice miso paste
  • 1 3/4 cups cooked chick peas (or one 15 ounce canned, drained and rinsed)
  • 3 cups chopped baby spinach leaves
  • 2 large green onions, thinly sliced
  • 2 to 3 tablespoons soy sauce
In This Recipe
Directions
  1. In a medium soup pot boil the water and miso together until the miso dissolves. Add the chick peas and bring back up to the boil.
  2. Stir in the spinach leaves and cook until they wilt. Off the heat, stir in the green onions and start by stirring in 2 tablespoons of the soy sauce. Taste and add another tablespoon of soy sauce if desired.

See Reviews

See what other Food52ers are saying.

  • retrochaya
    retrochaya
  • inpatskitchen
    inpatskitchen
  • marymary
    marymary
Review
inpatskitchen

Recipe by: inpatskitchen

I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining. My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!