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Miso Soup with Tofu Wakame Seaweed Rice and Egg - this is a Japanese inspired breakfast bowl that's healthy, hearty and comforting. It's packed with minerals, nutrients and protein. A great way to start the day off!

Miso Soup with Tofu, Wakame Seaweed, Rice and Egg

Course Soup
Cuisine Asian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 1
Calories 323 kcal


  • 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


  1. 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.
  2. 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.

Nutrition Facts
Miso Soup with Tofu, Wakame Seaweed, Rice and Egg
Amount Per Serving
Calories 323 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 2g13%
Cholesterol 163mg54%
Sodium 1950mg85%
Potassium 799mg23%
Carbohydrates 28g9%
Fiber 2g8%
Sugar 4g4%
Protein 25g50%
Vitamin A 5250IU105%
Vitamin C 1.7mg2%
Calcium 191mg19%
Iron 3.9mg22%
* Percent Daily Values are based on a 2000 calorie diet.