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Greatest plates · Breakfast
Korean Soft Tofu & Egg Breakfast Bowl
A warm, savoury breakfast bowl built on silky soft tofu and eggs simmered in a light gochugaru broth, spooned over hot rice and finished with spring onion and sesame. High-protein, dairy-free and ready in under half an hour.
Serves 4Prep 10 minCook 20 minBreakfasttofu
Containsegg · gluten · soy · sesame
Protein 21%Carbs 44%Fat 35%
About 510 kcal a serve — 26 g protein, 55 g carbs, 20 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 4
Method
Cook the rice
riceRinse the rice under cold water until it runs clear. Combine the rice and the water in a saucepan, bring to the boil, then cover and reduce to the lowest heat. Cook 12 minutes, then rest off the heat, covered, for 5 minutes.
In the saucepanRice →
12 min + 5 min rest
Start the broth
aromaticsHeat the sesame oil in a wide pot over medium heat. Add the minced garlic and gochugaru and stir for 30 seconds until fragrant, being careful not to burn the chilli.
In the potBroth →
30 sec
Simmer the tofu
simmerPour in the water and the soy sauce, then spoon in the silken tofu in large chunks. Bring to a gentle simmer and cook for 5 minutes, breaking the tofu into rough spoonfuls.
In the potBroth →
5 min
Add the eggs
eggsCrack the eggs one at a time into the simmering broth, spacing them out. Cover and cook 3 to 4 minutes until the whites are set but the yolks still soft. Gently stir once or twice to fold the egg through if you prefer a scrambled texture.
In the potBroth →
3-4 min
Serve
plateDivide the hot rice between four bowls. Ladle the tofu, egg and broth over the top, then scatter with sliced spring onions and toasted sesame seeds. Serve immediately.
In the bowlsFinish →
serve hot
Cook's noteFor extra heat, stir in a teaspoon of gochujang with the broth. Any leftover broth is delicious the next day, though best eaten fresh.
Estimated per serve
510 kcal · 26 g protein · 55 g carbs · 20 g fatestimates, within ~10%
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