Vegetarian Miso Ginger Noodles With Poached Eggs

Vegetarian Miso Ginger Noodles with Poached Eggs Recipe

I love poached eggs for breakfast, but they also make for a fast healthy meal when I don’t have any other protein to cook with. I always have these ingredients in my pantry and fridge so this is a popular meal in my house.

Serves: 4

GF, V

=R1=

Vegetarian Miso Ginger Noodles with Poached Eggs Recipe

By: Georgia Harding

Looking for a quick and healthy meal option? Try this delicious miso noodle soup, topped with a poached egg for added protein, flavour and a tasty vegetarian alternative.


Servings

Prep time

Cook time

Recipe


Ingredients

  • 1 tbsp vinegar
  • 250g brown rice noodles
  • 2cm ginger root, peeled & finely grated
  • 100g shiitake mushrooms, sliced
  • 4 cups water
  • 4 tbsp white miso paste
  • 2 bok choy, washed & leaves separated
  • 4 free-range or organic eggs
  • 2 spring onions, sliced
  • Chilli oil or flakes, to serve

Method


  • To poach your eggs, bring a large pot of water to a simmer and add the vinegar.
  • Bring another large pot of water to boil and add the noodles. Once cooked, drain and rinse with hot water then divide between four bowls.
  • Add the grated ginger, shiitake mushrooms and 4 cups of water to the pot that cooked the noodles (no need to wash it). Bring to the boil, then reduce to simmer for 2-3 mins.
  • Stir in the miso paste until it is dissolved, add the bok choy and turn off the heat.
  • Now poach your eggs. The water should be hot, but not bubbling — a few bubbles at the base of the pan is perfect. Crack each egg into a small bowl and carefully add the eggs to the hot water and cook 3 mins for a runny yolk, or 4 mins for a hard yolk.
  • Divide the miso soup and vegetables between the 4 bowls while the eggs poach.
  • Remove the eggs from the water with a slotted spoon when they are cooked and place on top of the noodles.
  • Garnish with the spring onions and drizzle over chilli oil (or flakes). Enjoy immediately.
  • Tip: I love this served with a spoonful of kimchi or sauerkraut.

  

Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Georgia Harding

Georgia Harding

Georgia Harding is a naturopath with almost 20 years experience, a mother and a passionate health educator. After many years consulting in a busy practice, lecturing in natural medicine and sharing her knowledge on talkback radio, Georgia decided to reach out and share her passion for holistic health by developing her blog, Well Nourished.
On her website, she shares fad-free health advice and intolerance/allergy-friendly recipes to inspire people to live happy, healthy lives and create delicious food memories.

Georgia’s ebook Rise and Shine: A Well Nourished Breakfast will inspire and guide you to prepare the most important meal of the day in just minutes. Her latest ebook The Well Nourished Lunch Box contains over 50 nut-free, allergy-friendly wholefood sweet and savoury snacks, lunches and meals to inspire you to pack a nourishing lunch box that your kids will love to eat and you will love to make.

You May Also Like

Wellbeing & Eatwell Cover Image 1001x667 2024 02 29t154740.609

Vegan Carnitas Bowl

Wellbeing & Eatwell Cover Image 1001x667 2024 02 29t154225.564

Honey Lime Chicken

Wellbeing & Eatwell Cover Image 1001x667 2024 02 29t153325.857

Grilled Vegetable & Quinoa Salad

Wellbeing & Eatwell Cover Image 1001x667 2024 02 29t152524.330

Limoncel lo Tiramisu