Miso Soup with Tofu, Wakame Seaweed, Rice and Egg

This Miso Soup with curd, Wakame algae, Rice and Egg may be a nutrient and comforting eater breakfast bowl, packed with supermolecule and minerals. I wont to create Miso Soup with curd, Wakame, Rice and Egg for my kids’ breakfast after they were young, however haven’t created it during a whereas. It’s not your typical yankee breakfast, however it's hearty and an excellent thanks to start the day on a chilly winter morning. created with eater dashi, whole grain rice, foliaceous inexperienced vegetables, carrots, mineral made algae, supermolecule made curd and egg, and soured miso,  it makes a nutrient one bowl breakfast meal.

I’m a large fan of savory breakfasts, therefore this Japanese vogue Miso Soup with curd, Wakame algae, Rice and Egg is correct up my alley. If you’ve ne'er tried wakame algae, it’s price seeking it out. algae or ocean vegetables are exceptionally high in iodine and alternative minerals. Like most algae, wakame comes dried and is sold-out in packets, in order that they ought to be rehydrated for some minutes before mistreatment them during this soup. Wakame will increase in volume regarding 5x once rehydrated, therefore a bit goes an extended means.

Ingredients

• 2 tablespoons dried wakame seaweed
• 1 1/2 cups vegetarian dashi or use vegetable broth or chicken broth
• 1/3 cup cooked brown rice
• 1/2 cup napa cabbage spinach or other leafy green vegetable, thinly sliced
• 1/2 cup tofu cut into 1/2" cubes
• 2 tablespoons julienned carrots
• 1 tablespoon miso I used red miso
• 1 egg lightly beaten
• minced scallions for garnish

Instructions

1. Soak wakame seaweed in water for 10 minutes. It will rehydrate to about 5x the original amount. Measure out 1/4 cup; reserve the rest for another batch.
2. Bring dashi to a boil. Remove a few spoonfuls and mix with miso to dissolve it. Add rice, napa cabbage, tofu, carrots, and rehydrated wakame to dashi; cook 2-3 minutes until vegetables are just tender. Stir in miso mixture. Slowly drizzle in beaten egg, stirring as you go along. Ladle soup into serving bowl. Top with minced scallions.

Adapted from HERE