Japanese Simple Breakfast Recipe | raw egg on rice & natto & miso soup🥚🥣 | cooking vlog
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Miso soup is a traditional Japanese dish often served as a staple in Japanese households. It is commonly consumed at breakfast, but can also be enjoyed at any meal. The soup's base, miso, is a fermented soybean paste that provides a rich umami flavor. Variations exist depending on regional ingredients and personal preferences, making it a versatile dish in Japanese cuisine.
Ingredients
- ●miso paste
- ●dashi stock
- ●tofu
- ●seaweed
- ●green onions
Instructions
- 1Prepare dashi stock by boiling water and adding dashi granules or kombu.
- 2In a separate bowl, dissolve miso paste in a small amount of warm dashi.
- 3Add the dissolved miso to the pot of dashi stock, stirring gently.
- 4Cut tofu into small cubes and add to the soup.
- 5Add seaweed and simmer for a few minutes until softened.
- 6Garnish with chopped green onions before serving.
Ingredient Alternatives
miso paste
Healthier: white miso
Cheaper: soybean paste
White miso is lower in sodium, while soybean paste can be more budget-friendly.
tofu
Healthier: silken tofu
Cheaper: firm tofu
Silken tofu is lower in calories, while firm tofu is often less expensive.
Techniques
boilingsimmering
Equipment
potbowlwhisk
soy
Also Known As
Miso Shiru
vegetarianplant-baseddairy-freeegg-freegluten-freenut-freesoy-free
Ingredients
- ●4 medium carrots, peeled and julienned
- ●2 tablespoons sesame oil
- ●3 tablespoons rice vinegar
- ●1 tablespoon sugar
- ●1 tablespoon soy sauce
- ●1 teaspoon sesame seeds
- ●1/2 teaspoon salt
- ●1/4 teaspoon black pepper
- ●1 green onion, finely chopped
Instructions
- 1In a bowl, combine the rice vinegar, sugar, soy sauce, sesame oil, salt, and black pepper. Whisk until the sugar is dissolved.
- 2In a large mixing bowl, add the julienned carrots.
- 3Pour the dressing over the carrots and toss well to coat evenly.
- 4Let the carrots marinate in the dressing for at least 15 minutes to absorb the flavors.
- 5After marinating, transfer the carrots to a serving dish.
- 6Sprinkle sesame seeds and chopped green onion on top for garnish.
- 7Serve chilled or at room temperature as a side dish.
Equipment
mixing bowlwhiskserving dish
veganplant-basedgluten-freenut-freesoy-free
Ingredients
- ●2 medium daikon radishes
- ●1 cup rice vinegar
- ●1/2 cup sugar
- ●1/2 cup water
- ●1 tsp salt
- ●1/2 tsp red pepper flakes (optional)
Instructions
- 1Wash and peel the daikon radishes.
- 2Slice the daikon radishes into thin rounds or matchsticks, depending on your preference.
- 3In a saucepan, combine rice vinegar, sugar, water, and salt. Heat over medium heat until the sugar and salt dissolve completely.
- 4Remove the saucepan from heat and let the pickling liquid cool to room temperature.
- 5In a clean jar, layer the sliced daikon radishes. If using, sprinkle red pepper flakes between the layers for added spice.
- 6Pour the cooled pickling liquid over the daikon radishes, ensuring they are fully submerged.
- 7Seal the jar tightly and refrigerate for at least 24 hours before consuming for the best flavor.
- 8The pickled daikon can be stored in the refrigerator for up to 2 weeks.
Equipment
saucepancutting boardknifejar for pickling
Ingredients
- ●4 cups dashi broth
- ●1/4 cup miso paste
- ●1 cup napa cabbage, chopped
- ●1 cup okra, sliced
- ●1 cup firm tofu, cubed
- ●2 green onions, sliced
- ●1 tsp sesame oil
- ●1/2 tsp salt
- ●1/2 tsp pepper
Instructions
- 1In a pot, bring the dashi broth to a simmer over medium heat.
- 2Add the chopped napa cabbage and sliced okra to the pot. Cook for about 5 minutes until the vegetables are tender.
- 3In a small bowl, mix the miso paste with a ladle of hot broth until smooth.
- 4Stir the miso mixture back into the pot, ensuring it does not boil to preserve the flavor.
- 5Add the cubed tofu and gently stir to combine. Cook for an additional 2-3 minutes until heated through.
- 6Season with salt and pepper to taste.
- 7Drizzle with sesame oil and stir gently.
- 8Remove from heat and garnish with sliced green onions before serving.
Equipment
potladlesmall bowl
Ingredients
- ●2 cups cooked white rice
- ●2 large eggs
- ●1 tbsp soy sauce
- ●1 tsp sesame oil
- ●1 green onion, finely chopped
- ●1/2 tsp nori flakes (optional)
- ●Salt to taste
Instructions
- 1Prepare the cooked white rice and place it in a bowl.
- 2In a separate bowl, crack the eggs and beat them lightly.
- 3Pour the beaten eggs over the warm rice, allowing them to slightly cook from the heat of the rice.
- 4Drizzle soy sauce and sesame oil over the egg and rice mixture.
- 5Gently mix the ingredients together until well combined.
- 6Add salt to taste and mix again.
- 7Top with finely chopped green onion and nori flakes if using.
- 8Serve immediately while warm.
Equipment
bowlwhiskspoon
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