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 2,810
printed 0

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

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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.

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