Cook an Egg in Instant Miso for a Quick and Savory Breakfast
I always say that I am a “delicious breakfast buffet,” but the truth is, I rarely eat breakfast at all. For better or worse, I have arranged my life in such a way that I start writing almost as soon as I open my eyes; taking a break to make a “real” breakfast is more worrying than worth it. If it takes more than five minutes to cook, I’m not going to eat it on a weekday morning.
Hard-boiled eggs , cottage cheese, and toast are my staples for breakfast, and they are all usable – delicious even – but suffer from a hectic atmosphere. But when do I have a poached egg in miso soup? It’s nice – almost luxurious – even though I use instant miso bags and microwave it all.
Miso soup is certainly good as an appetizer or side dish, but add an egg and suddenly you have a really quick and savory breakfast. Instant miso soup generally seems like a great option for our time: I have a package with different flavors – shallots! tofu! fried tofu! – and their spontaneity and variety of tastes caused me more excitement than I can imagine. (We all enjoy ourselves where we can.)
Anyway. Making an egg in miso soup is very simple: add the ingredients of the soup and the amount of water indicated on the package directions to a microwave-safe bowl, beat with a fork to disperse the miso, and then break the egg into it. Place it in the microwave for 2-3 minutes, until the white is cloudy and the yolk is as liquid or hard as you like. It may take a couple of tries to find the perfect time for your microwave; In two and a half minutes in my scientific oven, a completely solidified white with liquid yolk is obtained.