A soft poached egg submerged in a hearty broth sounds like heaven.
"Japanese people consider breakfast to be one of the most important meals of the day. It's not always practical to prepare a full traditional Japanese breakfast of rice, miso soup and side dishes leftover from last night's dinner. This hearty miso soup is a nice compromise." – Fiona Uyema
Yield: Serves: 4
- 1litre/35fl oz dashi broth
- 300g/10oz tofu, cut into bite-sized cubes
- 1 tablespoon dried wakame
- 4 poached eggs /1 per each bowl serving
- 2–3 tablespoon miso paste
- Scallions, finely diced to garnish
- Nanami togarashi* (optional to garnish)
- To make the dashi stock (a Japanese fish stock) bring one litre of cold water to the boil into a medium-sized saucepan and stir in one tablespoon of instant dashi granules.
- Add the wakame seaweed and reduce the heat to a simmer. Gently add the tofu pieces.
- Add the miso paste to a small cup of the hot dashi. One diluted, stir into the saucepan of dashi broth and mix through. Take care not to bring the miso soup back to the boil.
- Transfer the soup to individual serving bowls, top each with a poached egg and garnish with scallions and Nanami togarashi (Japanese seven spice, also known as shichimi togarashi).
- TIP: I like to look out for organic tofu which is produced with GM-free soy.