Miso Soup with Tofu, Shiitake and Poached Egg

A Japanese-inspired miso soup with tofu, shiitake, bok choy and a poached egg. It is low in carbohydrates, rich in protein and still filling.

By yumbelo · 2 servings · 25 minutes

Ingredients

• 800 ml Water
• 2 EL Rice miso (white, gluten-free)
• 1 Stück Ginger, fresh, 2 cm
• 1 Stück Garlic clove
• 150 g Shiitake mushrooms
• 200 g Plain tofu
• 200 g Bok choy
• 100 g Baby spinach
• 2 Stück Spring onions
• 2 Stück Eggs
• 1 TL Sesame oil
• 1 TL Sesame seeds
• Salt

Method

1. Peel the ginger and cut into fine slices, finely chop the garlic. Clean the shiitake and slice them. Quarter the bok choy lengthwise, cut the spring onions into rings and dice the tofu.
2. Bring the water to a boil in a pot with the ginger, garlic and shiitake and simmer for about 5 minutes.
3. Stir the miso smooth in a cup with a little hot broth, add it to the pot and reduce the heat. Do not let the soup boil again.
4. Add the tofu and bok choy and let steep for about 3 minutes.
5. Crack the eggs one at a time into small cups, carefully slide them into the soup one after another and poach over low heat for about 3 minutes.
6. Add the spinach and spring onions and let them wilt briefly. Season with salt.
7. Drizzle the soup with sesame oil, sprinkle with sesame seeds and serve immediately.