Description
Miso Scrambled Eggs with Bok Choy is a savory and nutritious Asian-inspired breakfast dish featuring fluffy scrambled eggs enriched with umami-rich white miso paste, tender sautéed bok choy, and aromatic garlic and ginger. This quick and easy stovetop recipe combines wholesome ingredients for a delicious high-protein meal that’s perfect for starting your day.
Ingredients
Scale
Egg Mixture
- 6 large eggs
- 1 tablespoon white miso paste
- 1 tablespoon milk or unsweetened dairy-free milk
- 1 teaspoon soy sauce
Vegetables and Seasonings
- 1 teaspoon sesame oil
- 1 tablespoon unsalted butter or oil
- 2 cups chopped bok choy including stems and leaves
- 1 clove garlic, minced
- 1 teaspoon freshly grated ginger
- 2 green onions, thinly sliced
- 1 tablespoon toasted sesame seeds (optional)
- Salt and black pepper to taste
Instructions
- Whisk Egg Mixture: In a bowl, whisk together the eggs, white miso paste, milk, and soy sauce until smooth and fully combined, ensuring the miso is well incorporated.
- Heat Aromatics and Oil: Place a nonstick skillet over medium heat and add the sesame oil and butter. Once melted and hot, add minced garlic and grated ginger, sautéing for about 30 seconds until fragrant.
- Cook Bok Choy: Add the chopped bok choy stems first to the skillet and cook for 2 minutes to soften, then add the leaves and cook just until wilted, preserving their texture and color.
- Scramble Eggs: Reduce the heat to medium-low and pour the egg mixture over the vegetables. Gently stir with a spatula, pushing the eggs from the edges towards the center, cooking slowly until the eggs are softly scrambled and just set but still slightly creamy.
- Season and Garnish: Remove the skillet from heat to prevent overcooking. Season with black pepper and additional salt if desired. Garnish the dish with thinly sliced green onions and toasted sesame seeds before serving.
Notes
- Use white or yellow miso paste for a milder, less salty flavor profile.
- Do not overcook the eggs; aiming to keep them soft and creamy yields the best texture.
- This dish pairs well with steamed rice or toasted sourdough bread to make a complete and satisfying meal.
