Go Back
Miso Soup with Poached Egg

Miso Soup {with Poached Egg}

Libby with Lemony Thyme adapted from 101 Cookbooks & The Kitchn
This not quite from scratch version of Miso Soup holds it's own.
Course Soup
Cuisine Asian
Servings 2


  • 2 packets of Miso Cup Instant Soup Mix
  • 1 packet Swanson Flavor Boost Seafood Stock
  • 4 cups water
  • 1 tsp. sesame oil
  • 1 tsp. soy sauce
  • 1/2 package firm tofu small cubed
  • 4-5 button mushrooms sliced
  • 2 scallions sliced
  • handful bean sprouts
  • handful of rice noodles soaked in water for 10 minutes
  • handful watercress or spinach leaves
  • handful of cilantro leaves
  • 2 poached eggs cooked separately
  • red pepper flakes


  • Eggs can be poached in miso broth, but I preferred to boil them separately then add them to the top of the finished soup.
  • Bring 4 cups water to boil.
  • Add miso soup mix, seafood stock packet, sesame oil, and soy sauce.
  • Reduce heat to low, cook for 2-3 minutes and remove from heat.
  • Add tofu, mushrooms, scallions, beansprouts, and rice noodles to 2 bowls and cover with broth.
  • Sprinkle with watercress and cilantro leaves.
  • Top each bowl with poached egg, cooked separately.
  • Finish with red pepper flakes.