Sunday, 3 February 2013

Japanese hearty breakfast - miso soup with poached egg

Japanese people consider breakfast to be one of the most important meals of the day. A traditional Japanese breakfast includes a bowl of rice, miso soup and side dishes which are usually leftover from the previous day's dinner.
It's not always practical to prepare a full traditional Japanese breakfast but this hearty miso soup is a nice compromise!

Serves 4
1 litre homemade dashi stock or 1 litre water and 1 tbsp instant dashi granules
300g tofu, preferably GM free (cut into bite size cubes)
1 tbsp dried wakame 
1 poached egg (preferably organic or free range) per each bowl serving
2-3 tbsp miso paste (you can add more if you like a stronger taste) 

Scallions/ Spring onion (finely diced to garnish)
Sesame seeds or nanami togarashi (optional to garnish)
*Click here to see miso and dashi explained on my "Basic Japanese ingredients - what they are and where you can find them" post
*Click here to see my recipe for homemade dashi (fish stock) 


  1. If you're using homemade dashi then click here to see how to make homemade dashi. Once the homemade dashi is ready put it in a medium sized saucepan and bring to the boil.
  2. If you're using instant dashi granules then put 1 litre of cold water into a medium sized saucepan and bring to the boil. Then add 1 tbsp of instant dashi granules to the water and stir.
  3. Once the dashi is boiling add the wakame seaweed and reduce the heat so that the water isn't boiling but simmering.
  4. Gently toss the tofu pieces into the saucepan.
  5. Dilute the miso paste in a cup of dashi taken from the saucepan. Then, add to the saucepan and gently mix all the ingredients. 
  6. Pour the miso soup into a bowl.
  7. Place the poached egg on top of the miso soup.
  8. Garnish with scallions and sesame seeds/nanami togarashi 
How to eat:
Serve in a bowl with chopsticks or a spoon. Japanese people hold the bowl to their mouth to drink the soup. They use chopsticks to eat the bite size ingredients in the soup.

Never boil the miso soup only allow to simmer.

Why not: 
Put udon noodles or one large spoon of boiled rice in the bottom of the bowl before pouring the miso soup. 

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