Warm Miso Soup with Silken Tofu, Poached Egg, Glass Noodles

By Gail Poll

Spa Cuisine

Ingredients

• For the Soup:
• 1/2 tsp. Toasted Sesame Oil
• 2 Scallions, minced
• 1 tsp. Fresh Ginger, minced
• 4 c. Water
• 1 1/2 tsp. Rice Vinegar
• 3 T. Yellow Miso
• 4 oz. Firm Silken Tofu in 1/2" cubes
• 3 Shiitake Mushrooms, stems removed, thinly sliced
• For the Eggs:
• 6 Eggs
• 2 tsp. White Wine Vinegar
• 4 oz. Glass Noodles, cooked (about 2 1/2 c.)

Details

Cooking time 30mins

Preparation

Step 1

Soup:
Heat oil on Med. Hi. Add Scallions and Ginger. Cook 30 sec.

Add 3 1/2 c. Water and Rice Vinegar

Whisk Miso into remaining 1/2 c. water and add to pan.

Bring to a gentle simmer. Add tofu and mushrooms and cook until tofu is warm.

Eggs:

Bring a wide shallow saucepan of water to simmer. Add vinegar.

Working quickly, crack egg into small cup and add to water, one at a time.

Poach 1 minute and 20 seconds, until white is just set.

Remove with slotted spoon.

Assembly:
Arrange some noodles in each bowl.
Ladle in soup.
Top with warm egg.