This Miso Soup with Tofu, Wakame Seaweed, Rice and Egg is a nutritious and comforting breakfast bowl, especially on a cold winter day.
I used to make Miso Soup with Tofu, Wakame, Rice and Egg for my kids’ breakfast a long time ago, but haven’t made it in a while. It’s not your typical American breakfast, but it is hearty and a great way to start off the day on a cold winter morning. Complete with whole grain brown rice, leafy green vegetables, carrots, mineral rich seaweed, protein rich tofu and egg, and fermented miso, it makes a nutritious one bowl breakfast meal.
I’m a huge fan of savory breakfasts, so this Japanese style Miso Soup with Tofu, Wakame Seaweed, Rice and Egg is right up my alley.
If you’ve never tried wakame seaweed, it’s worth seeking it out. Seaweed or sea vegetables are exceptionally high in iodine and other minerals. Like most seaweed, wakame comes dried and is sold in packets, so they need to be rehydrated for a few minutes before using them in this soup. Wakame increases in volume about 5x when rehydrated, so a little goes a long way.
This hearty soup for breakfast is healthy, filling and comforting, and is a great way to break out of breakfast boredom.
- 2 tablespoons dried wakame seaweed
- 1½ cups dashi, vegetable broth or chicken broth
- ⅓ cup cooked brown rice
- ½ cup napa cabbage, spinach or other leafy green vegetable, thinly sliced
- ½ cup tofu, cut into ½" cubes
- 2 tablespoons julienned carrots
- 1 tablespoon miso (I used red miso)
- 1 egg, lightly beaten
- minced scallions, for garnish
- Soak wakame seaweed in water for 10 minutes. It will rehydrate to about 5x the original amount. Measure out ¼ cup; reserve the rest for another batch.
- Bring dashi to a boil. Remove a few spoonfuls and mix with miso to dissolve it. Add rice, napa cabbage, tofu, carrots, and rehydrated wakame to dashi; cook 2-3 minutes until vegetables are just tender. Stir in miso mixture. Slowly drizzle in beaten egg, stirring as you go along. Ladle soup into serving bowl. Top with minced scallions.