Sweet Potato Miso Soup with Poached Egg

The sweet potato miso soup is enhanced by the poached egg.

Recipe By: tomato girl (https://cookbuzz.com/kitchen/54)
Serves 2 Prep: 3 min Cook: 10 min

Ingredients

Sweet potato 130-150g
Onion 1/4
Wakame seaweed (dried) 1 tsp
Hot water 700-800ml
Miso (red or mixed) 40g
Dashi stock granules 2.5g
Spring onion 1
Eggs 2

Method

1
Here is the sweet potato, onion and wakame seaweed.
2
Put the hot water in a pan and add the dashi stock granules, sliced onion and bitesize pieces of sweet potato. Cook for 5-6 minutes on high heat.
3
Turn the heat down to medium, and add in the dissolved miso. Add the rehydrated squeezed wakame and cook for 1 minute.
4
Transfer to a serving bowl and put the poached egg (see below) on top. Sprinkle with the finely chopped spring onions and enjoy.
5
How to make a poached egg in the microwave:
Crack the egg into a bowl and pierce the yolk 2 or 3 times (you don't want the egg to explode!).
6
Pour in enough water to fill 1cm above the egg and cover the bowl loosely with cling film. Microwave for about 70 seconds.
7
The egg white is almost firm and the yolk will be half cooked. The end result will depend on your microwave so you might need to adjust the timing.

Tips & Note

You can probably serve 200ml miso soup that has 20g miso. If you're boiling any vegetables in the stock, you'll need to add more water as it will boil away.

Sweet Potato Miso Soup with Poached Egg

The sweet potato miso soup is enhanced by the poached egg.

Recipe By: tomato girl (https://cookbuzz.com/kitchen/54)

Serves 2

Prep: 3 min

Cook: 10 min

Ingredients

Sweet potato 130-150g
Onion 1/4
Wakame seaweed (dried) 1 tsp
Hot water 700-800ml
Miso (red or mixed) 40g
Dashi stock granules 2.5g
Spring onion 1
Eggs 2

Sweet Potato Miso Soup with Poached Egg

Recipe ID :2361 Posted on 30 JAN 2017

Serves 2

Prep 3min
Cook 10min
views 5,077
printed 0

saved 0

The sweet potato miso soup is enhanced by the poached egg.

Share

Ingredients

Print Ingredients Email Ingredients
130-150g
1/4
1 tsp
700-800ml
40g
2.5g
1
2

Method

Prep
3min
Cook
10min
1
Here is the sweet potato, onion and wakame seaweed.
2
Put the hot water in a pan and add the dashi stock granules, sliced onion and bitesize pieces of sweet potato. Cook for 5-6 minutes on high heat.
3
Turn the heat down to medium, and add in the dissolved miso. Add the rehydrated squeezed wakame and cook for 1 minute.
4
Transfer to a serving bowl and put the poached egg (see below) on top. Sprinkle with the finely chopped spring onions and enjoy.
5
How to make a poached egg in the microwave:
Crack the egg into a bowl and pierce the yolk 2 or 3 times (you don't want the egg to explode!).
6
Pour in enough water to fill 1cm above the egg and cover the bowl loosely with cling film. Microwave for about 70 seconds.
7
The egg white is almost firm and the yolk will be half cooked. The end result will depend on your microwave so you might need to adjust the timing.

Tips & Note

You can probably serve 200ml miso soup that has 20g miso. If you're boiling any vegetables in the stock, you'll need to add more water as it will boil away.

HOME
tomato girl
I’ve got 39 recipes!

TOMATO GIRL
Step into my kitchen!
This pasta recipe uses a whole aubergine!
Aubergine (medium), Tinned tuna (small, in sunflower oil), Olive oil, Garlic, Dried chilli, Cherry tomatoes, Basil leaves, Parmigiano reggiano, Linguine
HOME
If you have any leeks left over in the fridge, you should try this for sure!
Leeks, Cherry tomatoes, Garlic, Dried chilli, Tinned tuna (in sunflower oil), Butter, Salt for pasta, Spaghetti, Parmigiano reggiano
HOME
The surimi is shaped to look like baby eel, it's from the Spanish gourmet city of San Sebastian.
Tinned baby eel surimi, Olive oil, Onion, Pancetta or bacon, Dried chilli, Cherry tomatoes, Garlic, Cooked prawns, Spaghetti
HOME
Simply roast for a long time to really get the full deep flavour of pork belly.
Rolled pork belly joint, Spring onions, Sake, Soy sauce, Water
HOME
I was actually trying to adapt a Portuguese sponge cake but the result was quite disappointing, but I discovered a rescue recipe online, so here it is!
Failed sponge cake
HOME
It's a standard spaghetti peperoncino but add some soy sauce just before it's ready - this makes it unmistakeably Japanese!
Spaghetti, Olive oil, Garlic, Dried chilli , Hot water, Salt, Soy sauce, Parsley, Extra virgin olive oil
HOME

Similar Recipe

You can now enjoy a miso soup as a meal, not just soup
Chicken thigh or breast, Salt & pepper, Soy sauce, Potatoes (medium), Carrot (small), Celery, Bok choy bunch, Vermicelli, Ginger, Red chilli, Dashi stock granule (or fish stock cube), Vegetable oil, Miso
KitchenCIB
HOME
Sweet onion and cabbage mixed with the egg in this soup will surely have you crying out for more.
Water (soft), Dashi stock granules, Cabbage leaves, Onion (medium), Egg, Miso (red), Spring onion
Adding the beaten egg makes this soup mild and very easy to eat.
Potatoes, Mangetout, Dashi stock granules, Egg, Miso (red or mixed), Hot water
Just drop a raw egg into your plain miso soup and wait. It's so tasty and you can judge for yourself when your egg is perfectly cooked.
Hot water, Dashi stock granules, Miso, Egg, Spring onion (optional)
This is so healthy with isoflavins and iron from the spinach and tofu. You'll be full of energy first thing in the morning!
Hot water, Dashi stock granules, Miso (red or mixed), Tofu (silky or firm), Baby spinach, Onion (medium), Spring onion
KitchenCIB
HOME
A lovely light and airy blend of sweetness and spiciness.
Parsnips, Onion, Chicken thigh, Vegetable oil, Ginger, Soup (1/2 stock cube in hot water), Curry powder, Ketchup, Garam masala, Salt & pepper
Mizue
PRO

All New Recipes

All you have to do is pour the sweet and sour leek sauce onto deep fried chicken, both easy and delicious.
Chicken pieces (breast or thigh), Leek, Soy sauce, Sake (or white wine), Ginger (grated), Egg yolk, Corn starch, Vegetable oil, 【Leek Sauce】, Vinegar, Mirin, Sugar, Garlic (finely chopped), Sesame oil
Tobuchan
HOME
The only effort required is shredding the cabbage. Once you've cleared that, all you have to do is add the sauce and mix well into the cabbage. The result is amazingly delicious.
Cabbage (sweetheart), Tuna (in oil tin 140g), Salt, Soy sauce, Sugar, Vinegar, crushed sesame seeds, Sesame seeds, Chilli powder
KitchenCIB
HOME
I put a lot of my favourite broccoli in my favourite bulgogi, it's a delicious sweet and spicy sauce.
Broccoli, Onion, Beef (for steak), Carrot, Garlic, Ginger, Spring onions, Salt (for boiling broccoli), Soy sauce, Sugar, Sesame oil, Soy sauce for finishing, Crushed sesame seeds
KitchenCIB
HOME
Traditional cuisine from Alsace, France. Originally fermented cabbage was a preserved food. Sour cabbage is often eaten in Alsace and Germany, once you get used to it, you'll be addicted to it!
Cabbage (sweetheart), Onion, Sausages, Bacon rashers, Garlic, Olive oil, Salt and pepper, White wine, White wine vinegar, Cumin (if you have), Bay leaf (if you have), Wholegrain mustard
It's similar to a Ratatouille in France, but the point is that caponata is sweet and sour with sugar and vinegar. It is best to put it on bread and eat it.
Aubergine, Tomatoes (medium), Onion, Garlic, Capers, Olives (green), Olive oil, Salt and pepper, Fresh chilli, Sugar, Vinegar, Basil
You can find John West's "Dressed Crab" in supermarkets. This is an excellent seasoning.
Dressed crab(John West), Broccoli (small), Surimi (crabsticks), Leek, Vegetable oil, Egg, Salt (for boiling), Chicken stock, Salt, Sake (white wine), Corn starch (in water), Milk
KitchenCIB
HOME