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Breakfast
Lactose-free

Miso Soup with Tofu & Egg

A warm, savoury, high-protein Japanese breakfast — silken tofu and egg ribbons in a quick miso-dashi broth.

320
kcal
24g
protein
10 min
time
#high-protein#japanese

Method

  1. Soak the wakame

    Soak the handful wakame (dried seaweed) in a little water to rehydrate.

  2. Warm the broth

    Heat the dashi or veg stock, add the silken tofu, cubed and the wakame, and warm through gently.

  3. Add egg ribbons

    Swirl the broth in a circle, then pour in the beaten egg in a thin stream to form soft ribbons.

  4. Stir in the miso

    Take the pan OFF the heat, then stir in the miso paste until dissolved. Don't boil it after this.

  5. Serve

    Top with spring onion, sliced and serve hot.

Notes

Around 320 kcal and 24g protein. Naturally lactose-free. Never boil the miso — stir it in off the heat to keep the flavour. No wakame? Skip it, or use a handful of spinach, or use a Sainsbury's-style instant miso sachet (often contains wakame already) and add your own tofu and egg to make it a meal. The egg-ribbon trick works best off a gentle simmer rather than a rolling boil.