Miso soup with noodles and an egg

February 18, 2015
0 Ratings
  • Serves 4
Author Notes

I love miso soup. It's been cold recently, and there's nothing as warming as miso, but I was hungrier than just miso soup, so I experimented. I made my dashi, and then my soup, but added pad Thai noodles and a poached egg. It was a perfect, warming breakfast, although I wished I'd had some sushi to go with it! —Kayb

What You'll Need
  • Dashi stock
  • 1 cup dried bonito flakes
  • 1 sheet konbu (about 6 x 6 inches or so)
  • 5 cups water
  • Soup
  • 5 cups dashi stock
  • 1/3 cup miso
  • 6 scallions, thinly sliced
  • 4 ounces pad thai noodles (I prefer the wide, flat variety)
  • 4 ounces silken tofu, drained and cubed (optional)
  • 4 eggs
  • red pepper flakes or sriracha, to taste
  1. Dashi stock
  2. Put cold water and konbu in a stock pot over medium high heat. Bring almost to a boil, and remove konbu. Do not let it boil.
  3. Add bonito flakes and return to heat, again not lettting it boil. Remove from heat and let sit until flakes fall to bottom. Strain through cheesecloth. Reserve flakes (you can reuse them one more time to make more dashi), and set dashi aside.
  1. Soup
  2. Boil pad Thai noodles in salted water until al dente. Drain, reserving water, and set aside.
  3. Heat the dashi to steaming. Put 1 cup of dashi in a small bowl, and add the miso. Whisk until it's blended, then add back to the saucepan over medium low heat. Bring to a bare simmer, but do not let boil. Cook for 1-2 minutes.
  4. Add tofu, if using, and scallions, and cook for 1 or 2 minutes more, continuing to hold just below a boil.
  5. Divide noodles among four bowls. Crack eggs into small dishes. Heat reserved water from noodles in a skillet, and poach eggs. Add one egg to each bowl.
  6. Ladle soup over noodles and egg, and season with pepper flakes or sriracha to taste.

See what other Food52ers are saying.

I'm a business professional who learned to cook early on, and have expanded my tastes and my skills as I've traveled and been exposed to new cuisines and new dishes. I love fresh vegetables, any kind of protein on the grill, and breakfasts that involve fried eggs with runny yolks. My recipes tend toward the simple and the Southern, with bits of Asia or the Mediterranean or Mexico thrown in here and there. And a peanut butter and jelly sandwich on a float in the lake, as pictured, is a pretty fine lunch!

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