Food & Cooking Recipes Breakfast & Brunch Recipes Egg-and-Miso Breakfast Soup 5.0 (1) Add your rating & review By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on May 16, 2017 Rate PRINT Share Close Photo: Marcus Nilsson Servings: 1 A scramble doesn't have anything on our new favorite way to eat eggs. Soup for breakfast? Indeed! Ingredients 2 tablespoons white (shiro) miso 1 large egg 1 cup baby spinach Chopped scallions Coarse salt and freshly ground pepper Directions Bring 1 1/2 cups water to a simmer in a saucepan. Whisk in miso until it dissolves completely (do not let it boil). Gently crack egg into a small bowl, then gently slide it into the simmering broth. Cook until the white is just set and the yolk is still runny, about 2 minutes. Add spinach and cook just until wilted, about 1 minute. Sprinkle with scallions and season with salt and pepper. Cook's Notes To change things up, spike the soup with hot-pepper sauce or red-pepper flakes and experiment with other tender greens, including baby kale, watercress, or tatsoi. Rate It PRINT