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Miso-soup Breakfast Eggs

Nostalgic Asian Eggs

When Tom and I were travelling in Asia I used to love a nourishing bowl of broth for breakfast (seriously, don’t knock it until you’ve tried it!) We had Pho in Vietnam, Khao Tom in Thailand and noodle soup pretty much every other day. One country we’re still yet to explore is Japan, however, we are obsessed with Japanese food, so much so that this recipe was inspired by a recent Heathrow airport breakfast in Itsu. Introducing 5-minute Miso-soup breakfast eggs.

Prep Time

1 minutes

Cook Time

5 minutes

You will need

A Saucepan.

Ingredients – serves 1

1 or 2 eggs.2 tsp of miso paste.1 tbsp of dried seaweed.1 spring onion/ 1/4 of red onion.500ml of boiling water.A handful of oyster mushrooms (optional)A handful of Tofu (I like Tofoo, plus they have some great recipes on their site)A portion of rice noodles (optional)


Add all the ingredients apart from the eggs to a pan on a low heat.Stir until the miso paste has coloured the water.Gently break the eggs into the soup and set a timer for 4 minutes for runny eggs, 7 minutes for firm yolks.Ladle the soup into a bowl and enjoy!

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