Traditional Japanese Breakfast Bowl — Miso Soup Set
A traditional Japanese breakfast set, white miso soup with tofu, wakame, and fu wheat gluten served alongside steamed rice, a pickled vegetable selection, and tamagoyaki.
Japanese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Rehydrate 6g wakame and 8 pieces fu in separate bowls of water for 5 minutes; drain. Cut 160g silken tofu into 1.5cm cubes. Whisk 4 eggs with 1/4 cup dashi, 2 tsp mirin, and 1 tsp sugar until combined. Finely slice 2 scallion stalks. Measure 600ml kombu dashi and dissolve 4 tbsp white miso in a small bowl.
Fry
Heat 2 tsp vegetable oil in a medium non-stick pan over medium-low heat. Pour in one-quarter of egg mixture, cook 45 seconds until just set. Roll toward you. Repeat three more times with remaining egg in four layers. Transfer to a board, slice into 8 pieces total.
Simmer
Heat 600ml kombu dashi in a medium saucepan over medium-low heat to just below simmering, about 4 minutes. Add drained wakame, tofu cubes, and fu; heat 2 minutes until warmed through. Remove from heat, whisk in dissolved miso until fully incorporated. Do not boil.
Plate
Arrange steamed rice in two small bowls. Pour miso soup into two lacquer bowls and garnish each with scallion and 1 tsp toasted sesame seeds. Divide tamagoyaki slices between two small plates and set pickles in a small dish. Serve all components together as a set for each person.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.