My Go-To Japanese Breakfast: Addictive Miso Salmon & Japanese Egg Drop Soup

white miso paste

🥗Healthier: yellow miso

💰Cheaper: soy sauce

Yellow miso is lower in calories and provides a similar flavor.

mirin

🥗Healthier: rice vinegar + sugar

💰Cheaper: apple cider vinegar

Rice vinegar with sugar mimics mirin's sweetness and acidity.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is a healthier fat option.

salmon fillets

🥗Healthier: trout

💰Cheaper: cod

Trout is a healthier option, while cod is more budget-friendly.

Slice 40 g of onion thinly.

Shred 40 g of carrot.

In a bowl, mix 1 tbsp of miso, 1 tbsp of mirin, and 0.5 tbsp of sugar until well combined.

Take 1 salmon fillet and spoon the mixture over one side.

Sprinkle 1 to 2 tsp of flour on the other side of the salmon.

Heat a pan on low heat and add 1 tsp of sesame oil.

Cook the salmon for 3 minutes on each side.

Wipe away the oil rendered from the salmon.

Add the pre-made sauce to coat the salmon and cook until slightly fragrant, then it's done.

In a separate pot, add 400 ml of water, 1 tbsp of sake, 1 tbsp of soy sauce, 0.5 tbsp of stock powder, and 1 tsp of sugar, and mix well.

Bring the mixture to a boil, then switch to low heat and simmer until the vegetables are tender.

While waiting, beat 1 egg well.

Bring the soup back to a boil, then add the beaten eggs and stir lightly until the egg is cooked.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens