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)


  1. 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.
  2. Add the wakame seaweed and reduce the heat to a simmer. Gently add the tofu pieces.
  3. 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.
  4. 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).
  5.  TIP: I like to look out for organic tofu which is produced with GM-free soy.