Photo: Kelly Rossiter
A website I follow called The Kitchn is doing a series on soups this week and there are lots of interesting looking things there, but today miso soup with a poached egg caught my eye. Of course, their recipe called for making dashi first, but I muddled though just using water because I didn't want to use bonito flakes. I opted for the vegan version for myself, but I added the egg for my husband.
You can see the original recipe here, but I made some small changes so I've written that below. I added a bit of yuzu juice to brighten the flavour up a bit. I would have like to have some greens such as bok choy or spinach in this as well, so I'll try that the next time around. My husband wanted a spicier soup, so he added a bit of homemade srirhacha for a little more heat.
Miso Soup with Rice and Poached Egg
8 cups water
1/2 cup miso paste
One 12-ounce block silken tofu, cut into 1/4-inch cubes
1 cup cooked white rice
1 - 2 large eggs
1 tsp white vinegar
1/4 cup soy sauce
1 tbsp chili garlic sauce
1 tsp yuzu juice (or lemon juice)
1 small bunch scallions, green tops sliced thin
sea weed for garnish
1. In a large pot bring the water to a boil. Ready the miso paste in a measuring cup or small bowl. After the broth has boiled, pour 1 cup hot water into with the prepared bowl with the miso. Whisk until smooth and completely combined. Pour the miso and broth back into the pot and turn the heat to low. Whisk the miso until it is incorporated into the broth completely. Keep over low heat; do not let the broth boil after the miso has been added. Stir in the tofu cubes and heat just until warmed through. Add soy sauce, chili garlic sauce and yuzu juice. Taste for seasonings.
3. Meanwhile, in a small pot, heat water with vinegar until just barely at a boil. Break an egg into a small bowl and gently tip the egg in the water. Repeat with second egg, if using. Do not let the water boil. Set the timer for 4 minutes.
3. Place cooked rice in the bottom of the soup bowls. Ladle the soup over the rice and carefully spoon poached egg on top of the rice and soup. Garnish with scallions and sea kelp and drizzle with a bit of sesame oil.