Ingredients
miso, to taste
1 egg
1/4 - 1/2 cup rice
Method
Sources
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dataset
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Individual cups for perfectly shaped poached eggs
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
White-red miso blend — versatile, balanced for any application
Barley miso — heartier, earthier than rice miso for winter soups
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Individual cups for perfectly shaped poached eggs
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
White-red miso blend — versatile, balanced for any application
Barley miso — heartier, earthier than rice miso for winter soups
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If miso was in fridge, take it out first to let it soften. It will be easier for you to scoop later. Wash rice. If you wish, soak the rice, but I did not do so. In a pan, put the rice and water to a boil. Water should be put in as desired. Let the rice boil for about 17 minutes. Stir constantly during this period. While the rice is cooking on the stove, beat egg and add it in at 20 minutes. let the rice boil a bit while you add it in gradually, so that it does not stick to the pan. Finally add miso, but do not let it boil. And you now have your nutritiously balanced meal.