Serves 4 (serving size: 1 cup soup, 1/2 cup greens, 1 egg, and 1/4 cup carrots)
Think of this comforting soup as a cross between ramen and miso soup. The broth gets instant depth from the bacon drippings in the pan, as well as the miso paste and shiitake mushrooms. You’ll find white miso paste at most supermarkets, either in the refrigerated soy product section or on the international foods aisle. Use it to enrich broths, marinades, or salad dressings, keeping in mind that a little goes a long way. Give the eggs a quick rinse in their shells since they’ll simmer directly in the broth.
3 center-cut bacon slices, chopped
8 cups stemmed, sliced collard greens or kale
3 garlic cloves, sliced
1 tablespoon canola oil
1 (6-oz.) pkg. shiitake mushroom caps, sliced
2 tablespoons white miso paste
2 teaspoons grated peeled fresh ginger
4 cups unsalted chicken stock
4 large eggs in shells, rinsed
4 ounces dried flat brown rice noodles (such as Annie Chun's Pad Thai noodles)
1 cup matchstick-cut carrot
Added sugars 0g
Calcium 21% DV
Potassium 13% DV
How to Make It
Heat bacon in a large saucepan over medium-high; cook 5 minutes or until crisp. Add greens and garlic; sauté 6 minutes. Place greens in a bowl; keep warm.
Heat oil in pan over medium-high. Add mushrooms; cook 3 minutes or until slightly softened. Stir in miso and ginger; cook 30 seconds, stirring constantly. Add stock; bring to a boil.
Reduce heat to medium. Add eggs in shells; cover and cook 7 minutes. Remove eggs from pan with a slotted spoon; plunge into ice water. Let stand 3 minutes; drain. Peel and halve eggs.
Bring soup to a boil. Add noodles; cook 2 minutes or until tender. Divide stock mixture evenly among 4 bowls; top evenly with greens, eggs, and carrots.
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