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Miso Soup for Japanese Breakfast
Traditional miso soup with spinach, daikon radish, and tofu, served alongside tofu steak with savory sauce. A nourishing and comforting Japanese breakfast.
2-3y3-5y9-11mo5-8y12-18mo18-24mo
SoyWheat
Ingredients
- 1 block firm tofu
- potato starch
- chicken breast
- 2 tbsp dashi soup stock
- 2 tbsp spring onion
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 2 tsp sugar
Steps
- Cut spinach and daikon radish into bite size pieces. Then, tofu into small cubes.
- Pour dashi soup stock in a pot and heat with medium high.
- Add daikon and wait until it cooks. Then, add spinach and lightly stir. Then, quickly turn to the low heat.
- Scoop and put in two kinds miso paste and dissolve them.
- Finally, add tofu and lightly stir. Then, turn off the heat.
- Wrap the tofu with kitchen paper and drain the water very well.
- Cut the tofu into 4 pieces. Then, coat them with potato starch.
- Heat the frying pan with medium high and place canola oil.
- Put tofu pieces on a frying pan and bake until both sides get brown color.
- Mix all the ingredients of steak sauce and heat.
- Put the steamed chicken over the tofu steak and pour the sauce as a final touch.
Nutrition
- Calories
- 240
- Protein
- 18g
- Fat
- 14g
- Carbs
- 12g
- Iron
- 2.5mg
- Calcium
- 200mg
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