Scrambled Eggs and Miso

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Serves 6 (serving size: 1 1/3 cups)


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4 teaspoons white miso paste
1 tablespoon water
8 large eggs
2 tablespoons minced shallots
1/4 teaspoon black pepper


Combine white miso paste and water in a bowl; whisk to combine. Add eggs; whisk until smooth. Heat a nonstick skillet over medium heat. Add shallots to pan; sauté 1 minute. Add egg mixture; cook 2 1/2 minutes, stirring frequently. Sprinkle with pepper.

Created date

December 2014

Nutritional Information

Calories 157
Fat 9.5 g
Satfat 3.1 g
Sodium 323 mg