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Matcha Seaweed Soup with Egg Yolk and Rice for Breakfast

Matcha and Seaweed Soup with Egg & Rice

Matcha Seaweed Soup with Egg Yolk and Rice for Breakfast

January 24, 2018
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Matcha and Seaweed Soup with Egg & Rice

 

Ahhhh, the Asian breakfast!  A warm hearty soup is a great idea first thing in the morning.  This recipe really has it all!  The traditional delicious Korean seaweed soup is usually made with a chicken or beef broth base.  However, for a light morning meal, I blended some matcha tea powder, just a small amount, into the soup.  The combination is so tasty that it brings out a nice roasted seaweed flavor to the soup.  The other ingredients such as shitake mushrooms and bitter melon further enhances the flavor of the broth nicely!  The soft and silky texture of the seaweed strip mixed in with the bitter buttery taste of thinly sliced bitter melon in a green broth is heavenly to the palate.  What’s more, drizzled with some sesame oil and some sea salt, garlic, ginger and you’ve got a burst of Asian flavors perfectly combined and perfectly balanced.

 

Matcha and Seaweed Soup

 

You can’t forget the spoonfuls of rice nor the wonderful egg full of creamy yolk in the center.  On any occasion, Asians love to add soft eggs especially to noodle soup and porridge.  Not only does it satisfy on a cold and cloudy morning, but it could possibly replace my morning go-to oatmeal and toast.  It is very easy to make and inexpensive.  I would have the dried seaweed strips and a good bright green matcha powder handy for those days when you feel like having a deliciously superfood soup!

Total Time:  18 Minutes     Prep Time:  8 Minutes       Cooking Time:  10 Minutes       Serves:  2 People

In a sauce pan, add 4 cups of water and bring to a boil.

Add large strips of dried seaweed quickly soaked in water.

Add shitake mushrooms sliced.

Add small bitter melon sliced.

Add diced garlic, ginger, sea salt or fish sauce, matcha and sesame oil.

Add eggs once you bring the soup down to a simmer.

Top with some sesame seeds.

Ingredients:

4 cups water

2 eggs

8 shitake mushrooms sliced

2 bitter melon sliced

1 cup of rice already cooked

3 cloves of garlic

1 table spoon of ginger slices

1 tablespoon of sesame oil

1/2 teaspoon of matcha powder

1 teaspoon of sea salt or 1 teaspoon of fish sauce (optional)

Enjoy! For other healthy recipes go to the all-recipes page for easy recipes.  This post contains affiliate links.


Matcha Seaweed Soup with Egg Yolk and Rice for Breakfast
 
Prep time
Cook time
Total time
 
A delicious breakfast idea Asian style with matcha tea blended into a seaweed soup base with shitake mushrooms, bitter melon, garlic, ginger, and egg yolk.
Author:
Recipe type: Breakfast
Cuisine: Asian
Serves: 2
Ingredients
  • In a sauce pan, add 4 cups of water and bring to a boil.
  • Add large strips of dried seaweed quickly soaked in water.
  • Add shitake mushrooms sliced.
  • Add small bitter melon sliced.
  • Add diced garlic, ginger, sea salt or fish sauce, matcha and sesame oil.
  • Add eggs once you bring the soup down to a simmer.
  • Top with some sesame seeds.
  • 4 cups water
  • 2 eggs
  • 8 shitake mushrooms sliced
  • 2 bitter melon sliced
  • 1 cup of rice already cooked
  • 3 cloves of garlic
  • 1 table spoon of ginger slices
  • 1 tablespoon of sesame oil
  • ½ teaspoon of matcha powder
  • 1 teaspoon of sea salt or 1 teaspoon of fish sauce (optional)
Instructions
  1. In a sauce pan, add 4 cups of water and bring to a boil.
  2. Add large strips of dried seaweed quickly soaked in water.
  3. Add shitake mushrooms sliced.
  4. Add small bitter melon sliced.
  5. Add diced garlic, ginger, sea salt or fish sauce, matcha and sesame oil.
  6. Add eggs once you bring the soup down to a simmer.
  7. Top with some sesame seeds.

 

 

 

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