Miso Floating Egg Island

Miso Floating Egg Island

Yield: 4 servings

Paul Sletten
Rockford, IL

Ingredients and Directions


  1. Whip egg whites and 1 tbsp. sugar together until stiff peaks. Set aside.

  2. Prepare poaching liquid. In medium saucepan over medium-low heat, stir together milk, two-cups water and chicken bouillon powder. Bring to simmer.

  3. In another pot, combine chicken stock and miso, bring to a boil and keep warm.

  4. With a large spoon, create large, football-shaped scoops of egg white and gently drop into poaching liquid one at a time.

  5. Poach until puffed and cooked through, about four minutes. Remove egg whites from liquid and set on baking sheet. Set aside.

  6. In small saucepot add remaining 1 cup sugar and 2 tbsp. water together. Heat on medium until caramel forms in a light amber color.

  7. Carefully add soy sauce and stir to combine. (Caramel will bubble rapidly at first, so stand back.)

  8. Once soy is added to caramel, drizzle over egg meringues.

  9. To serve, place ½-cup miso broth in bowl and float meringue on top. Finish with a quarter of the toasted sesame seeds and scallions.


  • 4 egg whites
  • 1 cup + 1 tbsp. sugar, divided
  • 2 cups whole milk
  • 2 cups + 2 tbsp. water, divided
  • 1 tsp. chicken bouillon powder
  • 2 cups chicken stock
  • 2 tbsp. red miso paste
  • 1 tbsp. soy sauce
  • 2 tsp. toasted black sesame seeds
  • 2 tsp. toasted white sesame seeds
  • ¼ cup chopped scallions

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

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