Breakfast · 12 min · japanese

Miso Morning Soup

Dinner decisions, handled: Miso Morning Soup pairs white miso with silken tofu for a 12-minute Japanese breakfast. It is weeknight cooking that still hits your targets — 12 grams of protein per serving. Naturally vegetarian and vegan, it scales cleanly if you are cooking for more than one.

✓ USDA-verified nutrition data

Ingredients

• 1 tbsp White miso
• 1/2 cup Silken tofu
• 1/2 Sweet potato
• 1 cup Baby bok choy
• 2 Scallions

Steps

1. Peel the sweet potato and cut it into 1/2-inch cubes, then put them in a medium pot with 3 cups of water and a pinch of salt.
2. Bring to a boil over high heat, then lower to a simmer and cook 8 minutes until a fork slides into a cube with no resistance.
3. Drop the heat to low and whisk the miso with a ladle of the hot broth in a small bowl until completely smooth — this prevents clumps. Never boil miso: boiling kills its flavor.
4. Stir the miso mixture back into the pot off the boil.
5. Gently add the silken tofu in chunks and the bok choy, and steep 2 minutes until the bok choy looks bright green and slightly wilted.
6. Ladle into bowls, scatter the sliced scallions over the top, and taste — add a little more miso paste if it needs more savory depth.

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