This Miso Soup with Tofu, Wakame Seaweed, Rice and Egg is a nutritious and comforting breakfast bowl, especially on a cold winter day.
I used to makeMiso Soup with Tofu, Wakame, Rice and Egg for my kids’ breakfast a long time ago, but haven’t made it in a while. It’s not your typical American breakfast, but it is hearty and a great way to start off the day on a cold winter morning. Complete with whole grain brown rice, leafy green vegetables, carrots, mineral rich seaweed, protein rich tofu andegg, and fermented miso,itmakes a nutritiousone bowl breakfast meal.
I’m a huge fan of savory breakfasts, so this Japanese style Miso Soup with Tofu, Wakame Seaweed, Rice and Egg is right up my alley.
If you’ve never tried wakame seaweed, it’s worth seeking it out. Seaweed or sea vegetables are exceptionally high in iodine and other minerals. Like most seaweed, wakame comes dried and is sold in packets, so they need to be rehydrated for a few minutes before using them in this soup. Wakame increases in volume about 5x when rehydrated, so a little goes a long way.
This month, the Recipe Redux challenge was called Break Out of Breakfast Boredom: “Cooks aren’t always pressed for time in the mornings – they just need new ideas. Show us the healthy way you wake up your breakfast – or wake up just for breakfast!” This hearty soup for breakfast is healthy, filling and comforting, and is a great way to break out of breakfast boredom.
You can also use a poached egg, or quartered hard boiled egg instead of the beaten egg.
Source: Jeanette’s Healthy Living