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Egg-Drop Miso Soup

A warm gut nourishing soup! This is one of my favorite soups for a chilly night in.


2 eggs

2 cups of Bone Broth

2 cups of Chicken Stock

1 cups of chopped carrots

1/4 chopped onion

1/2 package of buckwheat noddles

1 tsp. miso paste


1. Chop carrots and onion and sauté on stove top until soft or until desired texture.

2. While sautéing veggies cook buckwheat noodles per package directions.

3. Once buckwheat noodles are cooked add to frying pan with onions and carrots. Mix together and cook on low heat for a couple minutes to blend flavors. (I typically add a little drizzle of olive oil to keep the noodles from sticking together).

4. On stove top in pot add bone broth and chicken stock. Bring to a boil. Once boiling crack in 2 eggs (There should be enough liquid to cover the eggs. If you are using a big pot you might need to add more bone broth or chicken stock so the eggs are covered and can cook thoroughly).

5. Cook for about 7-8 minutes or until egg yolk is firm.

6. Plate veggies and noodles in a bowl.

7. Pour broth over noodles and add your eggs.

8. Once soup is ready to eat (warm, but not so hot you will burn your tongue) add miso paste and mix into broth!


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