This Miso Soup with Tofu, Wakame Seaweed, Rice and Egg is a nutritious and comforting vegetarian breakfast bowl, packed with protein and minerals.
I used to make Miso Soup with Tofu, Wakame, Rice and Egg for my kids’ breakfast when they were young, 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. Made with vegetarian dashi, 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. This soup is naturally vegetarian. If you’re vegan, leave out the egg.
Miso Soup with Tofu, Wakame Seaweed, Rice and Egg
Ingredients
- 2 tablespoons dried wakame seaweed
- 1 1/2 cups vegetarian dashi or use vegetable broth or chicken broth
- 1/3 cup cooked brown rice
- 1/2 cup napa cabbage spinach or other leafy green vegetable, thinly sliced
- 1/2 cup tofu cut into 1/2" cubes
- 2 tablespoons julienned carrots
- 1 tablespoon miso I used red miso
- 1 egg lightly beaten
- minced scallions for garnish
Instructions
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Soak wakame seaweed in water for 10 minutes. It will rehydrate to about 5x the original amount. Measure out 1/4 cup; reserve the rest for another batch.
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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.
Recipe Notes
You can also use a poached egg, or quartered hard boiled egg instead of the beaten egg.
Such a delicious soup! I miss those wakame seaweed.
Thanks Angie – it’s definitely a comforting meal, especially during the winter!
My mom used to make us misosoup for breakfast we always loved it. This is a little more done up than hers will have to try it.
This miso soup is a little bit more substantial than the regular miso soup, but it is great for heartier appetites. I used to make this for my kids for breakfast when they were younger and they loved it.
Ever since my trip to Japan ages ago, I’ve wanted to try miso soup for breakfast and just am too Americanized I guess. This will be the recipe to give it a go!
I love miso soup for breakfast, the perfect way to shake things up in the winter. Can’t wait to try your version! 🙂
What a great way to start the day!
I am very intrigued by this. I always go for something involving oats or peanut butter so this would definitely be out of my comfort zone! Thanks for sharing!
I’m all about savory breakfasts too, especially in the winter! I’m pinning this so I can try it soon 🙂
Jeanette, I love this soup!!!
This Miso Soup with Tofu, Wakame Seaweed, Rice and Egg is a nutritious and comforting breakfast bowl. A always prefer a healthy breakfast and so it is 🙂 Thanks a lot for this recipe.