Savory Miso Vegetable Breakfast Soup

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Savory Miso Vegetable Breakfast Soup

Inspired by Japanese breakfast traditions, this umami-rich soup features miso broth, wilted spinach, scallions, mushrooms, and a soft-boiled egg. Light yet sustaining, it’s a warm hug to start a cool morning at camp—quick to make and easy to pack for minimalist adventurers.

Servings bowls

Prep Time 8

Cook Time 12

Total Time 20

Equipment

Small pot
Spoon
Knife
Cutting board

Ingredients

2 large eggs
3 cups water
3 tbsp white miso paste
2 cups baby spinach loosely packed
1 cup shiitake mushrooms sliced (or button mushrooms)
2 scallions sliced
1 tsp toasted sesame oil
1/2 tsp soy sauce

Instructions

Bring 3 cups of water to a gentle boil in a pot over medium-high heat. Lower eggs into boiling water and simmer for 6 minutes for soft-boiled. Remove eggs, place in cold creek or cool water to stop cooking. Peel and halve.
Reduce heat to a bare simmer. Add mushrooms and cook 2-3 minutes until slightly tender.
Stir in miso paste, soy sauce, and sesame oil until dissolved into broth (do not boil miso to preserve its flavor).
Add spinach and sliced scallions, stir until spinach wilts, about 30 seconds.
Ladle soup into two bowls. Top each with a halved soft-boiled egg and extra scallions. Serve hot.

Notes

Use dehydrated mushrooms and shelf-stable miso packets if refrigeration isn't available. For a heartier meal, add cooked rice or noodles. The soft-boiled eggs can be made ahead or at camp.

Calories: 451kcal

Course: Breakfast

Cuisine: Asian-inspired

Keyword: eggs, minimal ingredients, miso, mushrooms, one-pot, propane stove, quick meal, spinach

Nutrition