Step 1

Put a dutch oven on medium heat. Add the butter and let it melt.

Step 2

Scoop in the miso, stir quickly with a wooden spatula or spoon to incorporate it in with the butter. Cook for 1-2 minutes, letting the mixture turn a deep shade of brown and smell rich and toasty.

Step 3

Add in the flour and mix to incorporate it into a paste. Cook another 1-2 minutes to cook off any rawness in the flour.

Step 4

Gradually add in the milk, pouring in about 1/2 cup to 2/3 cup at a time. Stir continuously to remove any clumps, and begin to form the base of the soup. Once all the clumps are gone, add the next splash of milk and keep repeating until you get a smooth, creamy but still thin, soup. Do not add the water yet.

Step 5

If you think the soup is a bit too thick for your personal taste, add in up to 1 cup of water to thin it out. Add it in splashes, it'll do more than you think!

Step 6

Lastly, add in the nori and stir. Take the soup off the heat and set aside to serve.

Step 7

Mix together the mirin and soy sauce and brush the tops of your sourdough slices with it. This will make them slightly sweet and salty. Toast the bread to your desired level of crispness.

Step 8

Cook your eggs to your liking, I prefer poached or fried with this recipe!

Step 9

To serve, pour a generous helping of soup into a bowl. Add the toast and place the egg on top. Drizzle with chili oil and serve warm!