Miso fried eggs are a delicious and easy-to-make dish that can be enjoyed for breakfast, lunch, or dinner. The combination of the savory miso paste and the rich, runny yolk creates a flavor that is both satisfying and unique. While there are many different ways to make miso fried eggs, this article will provide you with a classic recipe that is sure to please everyone.
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MISO NOODLES WITH FRIED EGGS
This quick and healthy veggie dinner has a base of wholemeal noodles for a filling, fibre-rich supper. It's packed with 4 of your 5-a-day, plus vitamin C and iron too
Provided by Sara Buenfeld
Categories Dinner, Lunch, Supper
Time 22m
Number Of Ingredients 13
Steps:
- Put the noodles in a bowl and cover with boiling water. Set aside to soften.
- Meanwhile, heat the oil in a wok and stir-fry the ginger, pepper and leek for a few mins until softened. Add the garlic and paprika and cook for 1 min more. Drain the noodles, reserve 2 tbsp of the water and mix with the miso.
- Add the drained noodles, miso liquid, beansprouts, peas and spinach to the wok and toss over a high heat until the spinach wilts. While you are doing this, fry the eggs in a little oil to your liking. Pile the noodles onto plates, top with the eggs and chilli, if using, and serve.
Nutrition Facts : Calories 509 calories, Fat 19 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 10 grams sugar, Fiber 13 grams fiber, Protein 25 grams protein, Sodium 1.3 milligram of sodium
EASY MISO RAMEN WITH SOY MARINATED EGGS
Provided by Trisha Yearwood
Time 6h50m
Yield 4 servings
Number Of Ingredients 16
Steps:
- For the eggs: Bring a medium saucepan of salted water to a boil. Add the eggs, then reduce the heat to a simmer and cook 6 minutes. Drain and run under cool water until cool, then peel.
- Combine the soy sauce, sake and sugar with 1 cup water in a medium bowl and stir to dissolve the sugar. Add the eggs and place plastic wrap directly on the surface to help submerge the eggs. Cover and refrigerate at least 6 hours and up to overnight.
- For the soup: Heat the sesame oil in large saucepan over medium heat. Add the garlic, ginger and half of the scallions (reserve the rest for garnish) and cook, stirring often, until translucent, about 3 minutes. Add the sriracha and stir, 30 seconds. Stir in the miso, then gradually add the chicken broth and 2 cups water, whisking. Simmer, partially covered, 10 minutes. Whisk in the butter and season with salt and pepper.
- Meanwhile, bring a large pot of water to a boil. Slice the marinated eggs in half.
- Cook the noodles according to their package instructions. Drain and divide among 4 bowls. Divide the soup among the bowls and top with the egg halves, remaining scallions and seaweed. Serve immediately.
SPICY MISO SCRAMBLED EGGS
These eggs are really special. Perfectly fluffy with nice savory notes folded in. Keep a tub of miso paste in your fridge and improve your breakfast game!
Provided by Nick
Time 10m
Yield Serves 3-4.
Number Of Ingredients 8
Steps:
- In a medium skillet (nonstick works well) over medium heat, add butter and shallots and cook for a few minutes until shallot softens.
- Meanwhile, in a medium bowl, stir together miso paste and water until it's an even consistency. Then beat in the six eggs.
- Add egg mixture to skillet with shallots and turn heat down to medium-low. Cook, stirring regularly, until eggs are just set. Ideally, a thin layer of uncooked egg will be on the eggs which will continue to cook after the eggs come off the heat. Season with salt and pepper.
- Immediately divide eggs between a few plates and top with chili garlic sauce and fresh scallion.
ROASTED BABY TURNIPS WITH MISO BUTTER AND FRIED EGGS
Our chopped challenge this week was turnips. We wanted a hearty rustic weeknight dinner that the whole family would love. We made a family-style cast-iron skillet dinner with potatoes, onions, and baby turnips and topped it with sunny-side-up eggs and nutty, addictive miso butter. Chopped Basket Ingredient: turnips
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F with a rack set on the middle shelf. Heat a large cast-iron pan over medium-high heat.
- Gently toss the baby turnips, potatoes and onion wedges with 2 tablespoons of the oil and a light sprinkle of salt and pepper. Carefully add to the hot pan and put in the oven to roast until the vegetables are golden brown and the potatoes are cooked through, 20 to 25 minutes.
- While the vegetables are roasting, prepare the miso butter. Stir together the butter, miso, garlic, ginger and half of the scallion greens.
- Thickly slice the reserved turnip greens and stems (about 1/2-inch pieces).
- Remove the vegetables from the oven and turn off the heat. Gently stir in the reserved turnip greens and scallion whites until just wilted, 1 to 2 minutes. Add the miso butter to the pan and gently toss to coat the vegetables. Return to the oven to keep warm while you cook the eggs.
- Heat the remaining oil in a large nonstick pan over medium heat. Crack 4 to 6 eggs into the pan; if they stick together, that's OK. Sprinkle lightly with salt and pepper. Cook until the whites start to set, 2 to 3 minutes, and then cover with a lid and continue cooking until the whites are set but the yolks are still runny, 1 to 2 minutes.
- To serve, top the roasted vegetables with the fried eggs and garnish with the remaining sliced scallions.
Tips:
- Use high-quality miso paste. The fresher and more flavorful the miso paste, the better your eggs will taste. Look for miso paste that is made with whole soybeans and has a rich, umami flavor.
- Don't overcook the eggs. The key to perfectly cooked miso-fried eggs is to cook them over low heat until the whites are just set and the yolks are still runny.
- Season the eggs to taste. Once they're cooked, season the eggs with salt, pepper, and additional miso paste, if desired. You can also add other seasonings, such as garlic powder, onion powder, or chili flakes.
- Serve the eggs immediately. Miso-fried eggs are best served immediately, while they're still hot and runny. They can be served over rice, noodles, or toast, or simply enjoyed on their own.
Conclusion:
Miso-fried eggs are a delicious and easy-to-make breakfast, lunch, or dinner option. They're packed with flavor and protein, and they can be customized to your liking. Whether you like your eggs over easy, over medium, or over hard, miso-fried eggs are sure to become a new favorite recipe.
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