4 large eggs
2 cups fresh water
1 quart vegetable broth
5 oz (3 cups) broccoli florets, cut into bite-size pieces
10 oz (4 cups) spiralized zucchini
5 oz (5 packed cups) baby spinach
1 tbsp, plus 2 teaspoons, white miso paste
¼ tsp kosher salt, plus additional, to taste, divided
1 tbsp toasted sesame oil, plus additional for garnish, to taste
2 cups mung bean sprouts, for garnish
chili garlic sauce, for garnish
1 cup shredded raw carrot, for garnish
4 tbsp crushed peanuts, for garnish
In large saucepan of gently boiling water, cook eggs 7 minutes then transfer to bowl of ice water.
Drain cooking water from saucepan then add broth and fresh water. Bring to simmer over medium-high heat. Add broccoli and cook 3 minutes then add zucchini and spinach. Continue cooking until spinach is wilted and zucchini is crisp-tender, 2-3 minutes. Remove from heat.
Ladle about 1/2 cup broth from saucepan into small bowl. Add miso paste and 1/4 teaspoon salt; whisk to combine. Return mixture to soup, add sesame oil and stir to combine. Add additional salt, to taste. Cover to keep warm.
Remove eggs from ice bath; peel then cut in half lengthwise. Ladle 2 cups soup into four serving bowls. Top each portion with one egg and 1/2 cup sprouts. Drizzle with chili garlic sauce and additional sesame oil, to taste. Top each serving with 1/4 cup shredded carrot and 1 tbsp crushed peanuts.
Recipe courtesy of “The Atkins 100 Eating Solution”