I have no idea where I first read about this, but over the last few years it has become one of my favorite breakfasts. It’s perfect on a chilly morning, or when you feel like a cold is coming on, or whenever you realize you shouldn’t have finished that bottle of wine the night before 😉

Miso soup is delicious. We can all agree on that, yes? It’s the perfect starter course when you go out for sushi, but it’s so much more than tha.! Miso is great in salad dressings, marinades, and I’ve even used it in vegan “cheese” recipes. And when you put an egg on it, it’s a perfect breakfast!

I **love** the Miso Master Organic Chickpea Miso. Some miso brands use barley koji in the fermentation, but Miso Master doesn’t mess around with that nonsense. They use rice instead, so I know it’s gluten-free. And I love that they make a soy-free miso, because my body is happier when I don’t eat too much soy. It’s delicious, and if you see it in your local natural food store, I highly recommend you give it a shot.

As is true with most of my meals, this isn’t so much a rigid recipe as it is a set of guidelines and a process.

For the soup I made this morning, I used:

• 1-2 Tbsp miso paste
• water
• 1 egg (the fresher the better)
• 1/2 cup leftover brown rice, reheated
• 1 kale leaf, stemmed and sliced into very thin ribbons
• 1/2 carrot, julienned
• 1/4 small onion, sliced very thinly (1/8″ blade on my mandolin slicer)
• a few drizzles of tamari, toasted sesame oil, and sriracha

I simmered the veggies for a few minutes until they began to soften, and then whisked some of that water and the miso together until completely blended. I filled up my bowl with the veggie/miso mixture and added the rice.

Meanwhile, poach an egg. A thousand people before me have posted tutorials on poaching eggs. I’ve tried all the tricks, but I tend to keep it simple with the whirlpool 4 minute simmer with vinegar method. As long as your eggs are fresh and you’re patient, it will work great. (Google it… you can do this!)

Drizzle some tamari, toasted sesame oil, and sriracha on the soup, top with your poached egg, and enjoy!

It looks so simple when the egg is sitting on top…

… but then you break that egg open, and it’s heaven in a bowl. Deeeeeelish!