Best 6 Miso Fried Eggs Recipes

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**Miso Fried Eggs: A Unique and Flavorful Breakfast Treat**

Elevate your breakfast routine with our collection of miso fried egg recipes. These dishes combine the umami-richness of miso paste with the soft, runny yolk of a fried egg, creating a harmonious balance of flavors and textures. From classic Japanese-inspired bowls to unique fusion creations, our recipes offer a variety of options to tantalize your taste buds. Whether you're looking for a quick and easy weekday breakfast or a special weekend brunch, our miso fried egg recipes are sure to satisfy. Get ready to embark on a culinary journey that blends traditional and contemporary flavors, resulting in an unforgettable breakfast experience.

**Recipes featured in the article:**

* **Classic Miso Fried Eggs:** A simple yet flavorful dish that showcases the harmonious balance between miso and eggs.

* **Miso Fried Eggs with Avocado and Sriracha:** A fusion recipe that combines the creaminess of avocado with the spicy kick of sriracha, creating a vibrant and satisfying breakfast bowl.

* **Miso Fried Eggs with Sautéed Mushrooms:** A hearty and savory dish that pairsperfectly with toasted bread or steamed rice.

* **Miso Fried Eggs with Crispy Bacon and Spinach:** A protein-packed breakfast that combines the smokiness of bacon with the freshness of spinach, all tied together with the umami goodness of miso.

* **Miso Fried Eggs with Roasted Sweet Potatoes:** A wholesome and colorful dish that features the natural sweetness of roasted sweet potatoes, complemented by the savory notes of miso and eggs.

Let's cook with our recipes!

MISO NOODLES WITH FRIED EGGS



Miso noodles with fried eggs image

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

2 nests wholemeal noodles (100g)
1 tbsp rapeseed oil , plus a drop extra for frying
30g ginger , cut into matchsticks
1 green pepper , deseeded and cut into strips
2 leeks (165g), thinly sliced
3 large garlic cloves , finely grated
1 tsp smoked paprika
1 tbsp brown miso
160g beansprouts
100g frozen peas , defrosted
160g baby spinach
2 large eggs
1 red chilli , deseeded and chopped (optional)

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

SPICY MISO SCRAMBLED EGGS



Spicy Miso Scrambled Eggs image

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

1 tablespoon butter
1 shallot, sliced
1 tablespoon miso paste
1 tablespoon water
6 large eggs
Salt and pepper
Chili garlic sauce
Scallions

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



Roasted Baby Turnips with Miso Butter and Fried Eggs image

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

3 bunches (about 1 pound) baby turnips (ping pong ball size), greens and soft stems reserved
8 small baby red creamer potatoes (about 1 pound), halved
1 large red onion, peeled with root intact, cut into 6 wedges
1/4 cup vegetable oil
Kosher salt and freshly ground black pepper
1/2 stick unsalted butter, at room temperature
2 tablespoons yellow miso
2 cloves garlic, finely grated
One 1-inch piece fresh ginger, peeled and finely grated
4 scallions, thinly sliced (white and green parts kept separate)
4 to 6 large eggs

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.

EASY MISO RAMEN WITH SOY MARINATED EGGS



Easy Miso Ramen with Soy Marinated Eggs image

Provided by Trisha Yearwood

Time 6h50m

Yield 4 servings

Number Of Ingredients 16

Kosher salt
4 large eggs
1/2 cup soy sauce
1/3 cup sake
3 tablespoons sugar
1 tablespoon toasted sesame oil
1 clove garlic, minced
One 1-inch piece ginger, sliced thinly on the bias
1 bunch scallions, finely chopped
1 1/2 teaspoons sriracha
3 tablespoons miso, preferably red, but any color is fine
4 cups chicken broth
1 tablespoon unsalted butter
Kosher salt and freshly ground black pepper
20 ounces fresh or frozen ramen or Chinese wheat noodles or four 3-ounce packages instant ramen noodles (discard soup seasoning packets)
One .35-ounce package toasted seaweed

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.

MISO AND SEAWEED RAMEN WITH EGG



Miso and Seaweed Ramen With Egg image

This weeknight ramen features a soothing broth that comes together in just 30 minutes with the help of rich seaweed and sweet-salty miso. Dried wakame is a dark green, edible seaweed with a delicately sweet flavor; once cooked, it softens and transforms into a tender, smooth and silky texture. Caramelizing the miso with earthy shiitake mushrooms adds extra depth and body to the meatless broth. A nutty, scallion-flecked sesame-ginger sauce adds brightness and a fresh crunch to the cozy soup.

Provided by Kay Chun

Categories     dinner, weekday, weeknight, noodles, main course

Time 30m

Yield 4 servings

Number Of Ingredients 13

1/4 cup neutral oil, such as safflower or canola
4 ounces shiitake mushrooms, stemmed and thinly sliced
3/4 cup finely chopped scallions, plus more for garnish
Salt and black pepper
1 tablespoon minced garlic
1/3 cup white miso
2 tablespoons low-sodium soy sauce
1/4 cup dried ready-cut wakame seaweed
1 pound fresh ramen noodles (see Tip)
4 large eggs
2 tablespoons toasted sesame oil
2 tablespoons toasted sesame seeds
2 teaspoons grated fresh ginger

Steps:

  • In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons of neutral oil over medium. Add mushrooms and ¼ cup of the scallions, and season with salt and pepper. Cook, stirring occasionally, until softened, about 3 minutes. Add garlic and stir until fragrant, 30 seconds. Add miso and soy sauce, and cook over medium-low, stirring constantly, until the mushrooms have absorbed the liquid and the miso is caramelized and deep golden brown, about 2 minutes.
  • Add 8 cups of water and the seaweed, and bring to a boil over high heat, stirring to dissolve the miso and lift up any browned bits on the bottom of the pot. Partly cover, reduce heat to medium and simmer until mushrooms and seaweed are tender and broth is slightly reduced, about 15 minutes. Season to taste with salt.
  • Meanwhile, bring a large saucepan of water to a boil, and cook noodles according to package instructions. Drain and immediately divide among 4 bowls.
  • Reduce heat to medium-low and crack the eggs into the pot with the broth, leaving some space in between the eggs. Cover and poach until whites are just set and yolks are still runny, about 3 minutes.
  • As the eggs cook, combine the remaining ½ cup scallions, remaining 2 tablespoons neutral oil, sesame oil, sesame seeds and ginger in a small bowl, and season with salt. Mix well.
  • Divide the broth and eggs among the bowls. Drizzle each with some of the sesame-ginger sauce, and serve warm.

MISO FRIED EGGS



Miso Fried Eggs image

This is my favorite way to make eggs for Asian dishes. I love the runny yolks in my dishes.

Provided by barbara lentz

Categories     Eggs

Time 10m

Number Of Ingredients 3

2 Tbsp butter
2 tsp miso paste
2 large eggs

Steps:

  • 1. Melt the butter over med heat. Add the miso paste and let it dissolve. Turn the heat up and add the eggs. Cook basting with the miso butter until done.

Tips:

  • For a richer flavor, use dark or medium-dark miso paste.
  • If you don't have mirin, you can substitute it with sake or dry white wine.
  • To make sure the eggs are cooked evenly, use a non-stick skillet.
  • Don't overcrowd the skillet. Cook the eggs in batches if necessary.
  • Serve the eggs immediately, garnished with green onions and sesame seeds.

Conclusion:

Miso fried eggs are a delicious and easy-to-make breakfast or brunch dish. They're packed with flavor and nutrition, and they're sure to become a favorite in your household. With just a few simple ingredients, you can create a dish that is both satisfying and healthy. So next time you're looking for a quick and tasty meal, give miso fried eggs a try.

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