Monday, January 4, 2010

Miso Soup with Egg

Miso Soup is one of my favorite soups and according to Dr. Oz, a food that should be eaten regularly to boost the immune system-along with garlic, carrots, papaya, and elderberry juice. 

I was able to work a few of these ingredients into my chicken lo mein and combine cabbage and romaine lettuce with the dark roasted miso for a hearty winter soup that was perfect for a cold, cold night.  Notice the boiled egg, a Korean ingredient often found in noodle pots. 

I added the hard-boiled egg during the final stages and allowed the egg to simmer for a slightly chewy egg that adds loads of great flavor and texture.  Red miso is the final ingredient; dissolved in some cooled stock and added just before serving.

I used a red miso paste for a more robust soup.  Both dishes used less than one chicken breast and I boiled the chicken in the water to make my soup stock before added the miso, seaweed, bonito flakes, cabbage and lettuce. 

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