Japanese · Breakfast
Miso soup with tofu and rice
A classic vegan Japanese breakfast of savoury miso broth, soft tofu and steamed rice.
- Calories
- 457 kcal
- Protein
- 27 g
- Carbs
- 59 g
- Fat
- 12 g
- Prep
- 10 min
- Cook
- 15 min
Per serving, for one person.
Contains: soy.
Ingredients
- 60 g Jasmine rice
- 130 g Firm tofu
- 1 tbsp Miso paste
- 10 g Spring onions
- 3 g Dried wakame
- 250 ml Vegetable stock
Method
- Cook the rice according to packet instructions.
- Bring the stock to a gentle simmer and add the wakame and tofu cubes for 3 minutes.
- Take off the heat, ladle a little hot broth into a bowl and whisk in the miso paste until smooth, then stir back into the pan.
- Ladle the miso soup into a bowl, top with spring onion and serve with the rice alongside.
More Japanese recipes
- Japanese-style breakfast bowl358 kcal · 17 g protein
- Tamagoyaki rice bowl363 kcal · 17 g protein
- Salmon onigiri445 kcal · 18 g protein
- Tamago sando (Japanese egg sandwich)443 kcal · 28 g protein
- Grilled mackerel and rice breakfast479 kcal · 25 g protein
- Salted edamame230 kcal · 20 g protein
More vegan recipes
- Waakye (Ghanaian rice and beans)488 kcal · 18 g protein
- Red red (Ghanaian bean stew with fried plantain)533 kcal · 18 g protein
- Kelewele (Ghanaian spiced fried plantain)360 kcal · 6 g protein
- Akara (Nigerian bean fritters)222 kcal · 9 g protein
- Asaro (Nigerian yam and bean porridge)556 kcal · 14 g protein
- Hausa koko (Ghanaian spiced millet porridge)314 kcal · 9 g protein