Miso Soup with Furikake Eggs

Cuisine: Japanese

Prep time:

Cook time:

Serves: 2

This nourishing and healthy soup is great at any time of year, and very quick and easy to make. For extra heat, also add our Shichimi seasoning when serving.

  • 2 eggs, at room temperature
  • 2 tbsp miso paste
  • 700ml boiling water
  • 5g dried shiitake mushrooms
  • 2 heads bok choy, sliced
  • 100g buckwheat noodles, cooked until al dente and drained
  • 1 tsp mirin
  • 3 tsp tamari
  • 2 tbsp Herbie’s Furikake Seasoning
  • Asian micro herbs, optional

  1. Splitting ingredients over two serving bowls, pour boiling water over miso paste, mushrooms and bok choy and stir well.
  2. Bring a saucepan of water to a soft boil, then add eggs for 6 minutes , drain and rinse under cold water, then peel and halve.
  3. Add noodles, mirin and tamari to bowl, then top with eggs, micro herbs if using, and furikake.