Japanese Breakfast


Prep time: 
0 minutes


Jerusalem Artichoke & Fluffy Egg Miso Soup with Sushi Rice


  • 150g Jerusalem artichokes
  • water
  • 100g miso paste, white or any other colour
  • 2 eggs
  • 1 spring onion, sliced for garnish


  1. Slice thinly the Jerusalem artichoke and put it in a pot, cover in water and bring it to a boil
  2. Once it reaches boiling point, reduce the heat and add miso
  3. In a separate bowl, whisk the eggs. Bring the pot back to a boil. Just as it reaches the boiling point, pour the eggs into the pot, slowly and in a thin line through the water. Place the lid on for a few seconds with high heat to make the eggs fluffy
  4. Remove from heat and spoon into a bowl, add fresh spring onion on top. Server with a side of rice.


Photo Credit: Jonny Hughes @jonny2love
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