The richness of the broth comes from miso, onion, ginger, and garlic cooked in sesame oil.

Julia Levy
Recipe by Cooking Light April 2017


Credit: Hector Manuel Sanchez

Recipe Summary test

30 mins
40 mins
Serves 4 (serving size: 2 cups)


Ingredient Checklist


Instructions Checklist
  • Heat oil in a large saucepan over medium-high. Add miso, onion, and ginger; sauté 10 minutes or until browned and fragrant. Add garlic; sauté 2 minutes. Add 4 cups water, stock, and mushrooms. Bring to a boil.

  • Carefully drop eggs into broth; reduce heat to medium. Simmer 7 minutes. Using a slotted spoon, transfer eggs to a bowl filled with ice water. Let stand 1 minute. Peel eggs.

  • Add buckwheat and carrot to broth; increase heat to medium-high, and bring to a boil. Reduce heat to medium-low; simmer 15 minutes or until buckwheat is tender.

  • Add bok choy and green onions; cook until tender, about 5 minutes. Stir in vinegar. Ladle soup evenly into 4 bowls. Cut eggs in half lengthwise; place 2 egg halves on each bowl of soup.

Nutrition Facts

301 calories; fat 12.7g; saturated fat 2.6g; mono fat 4.7g; poly fat 4.2g; protein 16g; carbohydrates 33g; fiber 5g; cholesterol 186mg; iron 3mg; sodium 644mg; calcium 136mg; sugars 7g.