Japanese Chicken and Tofu Miso Soup with Soft-Boiled Egg
A comforting and protein-rich Japanese-style miso soup featuring tender chicken, silken tofu, fresh spinach, and shiitake mushrooms, crowned with a perfectly soft-boiled egg. A light yet satisfying low-carb start to the day.
Ingredients
- Chicken Breast75 g
- Tofu100 g
- Spinach50 g
- Green Onion1 stalk
- Sesame Oil5 ml
- Dashi Stock300 ml
- Miso Paste25 g
- Shiitake Mushroom25 g
- Egg1 large
Instructions
- 1Step 1
Slice chicken breast into thin strips. Dice tofu into 1-inch cubes. Slice shiitake mushrooms and green onions.
- 2Step 2
In a medium saucepan, bring dashi stock to a gentle simmer. Add chicken and shiitake mushrooms, cook for 5 minutes until chicken is cooked through.
- 3Step 3
Reduce heat to low. In a small bowl, whisk miso paste with a ladleful of the hot dashi stock until smooth. Stir the diluted miso into the saucepan. Do not boil after adding miso.
- 4Step 4
Add tofu and spinach to the soup, simmering gently for 2-3 minutes until spinach wilts.
- 5Step 5
While soup simmers, soft-boil eggs (about 6-7 minutes for runny yolk). Peel and halve the eggs.
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