Japanese breakfast of grilled salmon, rice and miso soup
A calm, savoury Japanese style breakfast with salty-sweet salmon, fluffy rice and a bowl of tofu and wakame miso soup.
- Time35 min
- LevelEasy
- Costabout £3.60 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 765kcal
- 94.1gcarbs
- 14.4gof which sugars
- 18gfat
- 3.5gsaturates
- 48.3gprotein
- 11.6gfibre
- 10.3gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Put the rice and 250 ml water in a small pan with a tight lid. Bring to the boil, cover, turn the heat to its lowest and cook for 12 minutes. Take off the heat and leave covered for 10 minutes.
12 min - 2
Heat the grill to high. Rub the mirin and salt over the salmon and put it skin side up on a lined tray. Grill for 7 to 9 minutes until the skin is blistered and the flesh flakes easily.
8 min - 3
Meanwhile, soak the wakame in cold water for 5 minutes, then drain. Bring the 600 ml water and dashi granules to a gentle simmer.
- 4
Add the tofu and wakame and simmer for 2 minutes. Take the pan off the heat, put the miso in a small sieve and stir it through the soup until dissolved. Do not boil once the miso is in.
2 min - 5
Fluff the rice with a fork and spoon into bowls. Top with the salmon, spring onion, sesame seeds and nori, and serve the miso soup alongside.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
