Inspired by www.yummymummykitchen.com, here's our spin on a ridiculously easy healthy miso soup. It takes no more than 30 minutes to make and therefore, it is perfect for a weeknight meal. Plus, it's healthy and satisfying too.
I'm not the follow the recipe type so, if you're like me, I'll save you the scrolling through step after step instructions and give you the cliff notes version.
- Start with a little olive oil, throw in onions and garlic. Add sliced mushrooms and bokchoy (or whatever you prefer...carrots, tofu, edamame). Saute for a few minutes until somewhat cooked and then put aside.
- Next, make the miso soup. Start with 1 cup of water to roughly every tablespoon of miso paste (based on your preference). Also, add some freshly grated ginger and green onions. Whisk together while bringing to light simmer.
- Meanwhile, boil an egg. You want it to be soft boiled so I've found around 10 minutes works for a soft boiled egg (but I'm not egg expert =)). Once cooked, cool instantly and de-shell.
- Combine everything together and serve. Hint, hint, a simple modern soup or ramen bowl works great. Add avocado slices if you'd like.
If you'd prefer a more specific recipe with ingredient portions and details, check out this helpful recipe from @yummymummykitchen which inspired me here.