3 Realistic Japanese Breakfasts I Eat on Busy Mornings
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Recipes in this Video
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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
Ingredients
- ●1 cup natto
- ●2 large eggs
- ●1 tablespoon soy sauce
- ●1 teaspoon mirin
- ●1/2 cup dashi broth
- ●1 tablespoon miso paste
- ●1 green onion, chopped
- ●1/2 teaspoon sesame oil
- ●Salt to taste
Instructions
- 1In a small saucepan, heat the dashi broth over medium heat.
- 2Once the broth is warm, add the miso paste and stir until dissolved. Remove from heat and set aside.
- 3In a non-stick skillet, heat the sesame oil over medium heat.
- 4Crack the eggs into the skillet and fry until the whites are set but the yolks are still runny, about 2-3 minutes.
- 5While the eggs are frying, prepare the natto by mixing it with soy sauce and mirin in a bowl.
- 6Once the eggs are cooked, remove them from the skillet and place them on a plate.
- 7Serve the natto alongside the fried eggs, garnished with chopped green onion.
- 8Pour the miso soup into a bowl and serve it hot with the natto and fried egg.
- 9Season the natto and eggs with salt to taste before enjoying.
Equipment
small saucepannon-stick skilletmixing bowlserving platebowl for soup
pescatarian
Ingredients
- ●2 cups napa cabbage, chopped
- ●1 cup water
- ●1/2 cup miso paste
- ●2 cups dashi broth
- ●1 cup cooked salmon, flaked
- ●2 tablespoons furikake seasoning
- ●2 large eggs, beaten
- ●1 tablespoon soy sauce
- ●1 teaspoon sesame oil
- ●1 green onion, sliced for garnish
Instructions
- 1In a pot, bring the dashi broth and water to a simmer over medium heat.
- 2Add the chopped napa cabbage to the pot and cook for about 3-4 minutes until tender.
- 3In a small bowl, mix the miso paste with a ladle of the hot broth until smooth, then stir it back into the pot.
- 4Add the flaked salmon and soy sauce to the soup, stirring gently to combine.
- 5Pour in the beaten eggs slowly while stirring the soup to create egg ribbons.
- 6Add the sesame oil and stir to incorporate.
- 7Sprinkle the furikake seasoning over the soup and stir gently.
- 8Allow the soup to simmer for another 2-3 minutes to heat through.
- 9Taste and adjust seasoning if necessary, adding more soy sauce if desired.
- 10Serve hot, garnished with sliced green onions.
Equipment
potwhiskladlebowl
Ingredients
- ●4 large eggs
- ●1/2 cup silken tofu, cubed
- ●1/4 cup wakame seaweed, rehydrated
- ●2 cups dashi broth
- ●2 tbsp miso paste
- ●1 tbsp soy sauce
- ●1 tsp sesame oil
- ●1 green onion, chopped
- ●Salt to taste
Instructions
- 1In a small bowl, whisk together the miso paste and a ladle of dashi broth until smooth. Set aside.
- 2In a saucepan, bring the remaining dashi broth to a gentle simmer over medium heat.
- 3Add the rehydrated wakame seaweed to the broth and let it simmer for about 2 minutes.
- 4Stir in the miso mixture and soy sauce, and heat through without boiling. Remove from heat and set aside.
- 5In a separate bowl, whisk the eggs with a pinch of salt until well combined.
- 6In a non-stick skillet, heat the sesame oil over low heat.
- 7Pour the eggs into the skillet and gently stir with a spatula, allowing them to cook slowly until soft and creamy, about 3-4 minutes.
- 8Add the cubed silken tofu to the eggs and gently fold it in, cooking for an additional minute until warmed through.
- 9Serve the soft scrambled eggs topped with chopped green onions alongside the warm wakame miso soup.
Equipment
whisknon-stick skilletsaucepanspatulasmall bowl
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