Breakfast

Silken tofu in miso broth

Name: Silken tofu in miso broth
Total time: 15 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 11 oz Silken tofu; 1 oz Miso paste; 14 fl oz Dashi or vegetable stock; 2 Egg; 2 Scallion; 2 tsp Sesame oil; Dried wakame, a pinch

A savory breakfast that takes ten minutes and no chewing, which on a morning where nothing appeals is a more useful thing than another plate of eggs.

5gnet carbs

12gfat

17gprotein

195kcal

Per serving15 minServes 2

Cook it with Keto Tracker AI

See how it fits the carbs you have left today, log it in one tap when it’s on the plate, and send the ingredients to your shopping list. Free, with no account.

Download on theApp Store Get it onGoogle Play

Ingredients

For the whole dish · serves 2

Silken tofu11 oz
Miso paste1 oz
Dashi or vegetable stock14 fl oz
Egg2
Scallion2
Sesame oil2 tsp
Dried wakamea pinch

Method

6 steps · 15 minutes

Never boil miso. Take the stock off the heat before it goes in, or it loses both the aroma and the live cultures that are half the point.
Slacken the miso with a spoonful of the hot stock in a cup first, then stir that back in. Added as a lump it never fully disperses.
Cut the silken tofu in the tub and slide it in rather than lifting it. Handled, it falls apart.
Poach the egg straight in the broth for 3 minutes, or drop it in beaten in a thin stream for threads.
Wakame goes in dry and swells in about a minute. Any longer and it turns slippery.
Sesame oil and scallion off the heat, in the bowl rather than the pan.

Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.