Asian Go Go Soup
If miso soup and egg drop soup had a baby, this would be it. I wasn’t sure what to call it so Mr. Noob Chef lovingly named it “Asian Go Go Soup”. Why? Because this soup will wake up the senses in a way that coffee just can’t match. Let’s talk about soup for breakfast for a moment. Growing up, soup was never a breakfast food in our house. We went the standard, typical American fare: eggs, toast, sausage or bacon, etc. But as I’ve gotten older, (and a wee bit wiser), I’ve come to realize that breakfast around the world varies so much!
I was inspired to create this soup recipe from Korean culture. In Korea, breakfast very much resembles dinner. Banchan dishes of pickled vegetables, kimchi, and rice are often served with soup. In Japan, it is common to have miso soup for breakfast along with a side of rice. Put those thoughts together… and you have my little dish!
This soup couldn’t be simpler to make. To make it even faster, grab a small jar of minced ginger from your produce department and you’re ready to go! Enjoy this delicious, morning soup everyone and let’s get cooking! ❤
Asian Go Go Soup
Courtesy of: Lisa aka The Noob Chef
Yields: 2 servings
- 2 tbsp. white miso paste
- 1 tsp. minced ginger
- 2 cups water
- 1 egg whisked
- 1/4 cup firm tofu, cubed
- 1 green onion, chopped
- salt to taste
- In a medium sized pot, bring the water to a boil. Whisk in the white miso paste and minced ginger until combined.
- Whisk in the egg. (You should see it cook almost immediately and float through the broth like thin ribbons).
- Season with salt according to your own tastes. Then ladle into a bowl. Top with tofu and chopped green onions. Serve hot and enjoy! 🙂