30 minutes
A comforting and flavorful soup with a rich umami flavor, perfect for starting your day.
1. Sauté Carrots and Garlic
Heat a tablespoon of toasted sesame oil in a saucepan or Dutch oven over medium heat. As the oil warms, sauté the diced carrot and roughly chopped garlic for about 3 to 5 minutes, stirring occasionally, until the carrot begins to soften and the garlic releases its fragrant scent.
2. Create Soup Base
Whisk in ¼ cup of white or yellow miso paste along with 2 cups of water. Stir until the miso is fully incorporated into the water, then add 4 cups of chicken or vegetable stock and a tablespoon of soy sauce. Increase the heat slightly to bring the mixture to a gentle simmer.
3. Cook Noodles
Add 6 ounces of noodles and cook until tender, following package instructions for timing. Once the noodles are cooked, stir in an additional teaspoon of sesame oil.
4. Poach Eggs in Soup
Add the thinly sliced scallions to the simmering soup. Carefully crack 4 to 6 large eggs directly into the soup, allowing them to poach for 3 to 4 minutes until the whites are set and yolks are runny.
5. Finish and Serve
Finish the Morning Miso Noodle Soup with a drizzle of chili oil for a touch of heat. Serve immediately.
Use white miso for a delicate morning soup, or a mix of white and red for a deeper flavor. Add it at the end of cooking to preserve probiotics.
Use a flavorful dashi or vegetable broth. Add kombu and dried bonito flakes, or dried shiitake mushrooms for plant-based umami.
Use soba or udon noodles and cook separately to prevent sogginess. Rinse after boiling to remove excess starch.
Add a mix of fresh, seasonal vegetables like baby spinach, shiitake mushrooms, julienned carrots, or thinly sliced radishes for color and texture.
Use scallions, nori, sesame seeds, shichimi togarashi, and fresh herbs like cilantro for flavor and aroma.
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