Sunday 14 September 2014

Quinoa, Tofu, Wakame Seaweed in egg drop broth

Kale salad
Quinoa, tofu, wakame seaweed & coriander in egg drop broth 

Quinoa and tofu in broth that is just perfect for breakfast ...

Breakfast on the weekend doesn't always have to involve a greasy fry-up.  Sometimes, you simply want a cooked breakfast that is simultaneously hot, tasty, nutritious and doesn't involve three thousand calories.  I miss living in Hong Kong when a steaming bowl of rice congee was just a hop, skip and elevator ride down to the main street level away.  Which is why I am loving this recipe for quinoa in an egg drop broth filled with tofu, wakame seaweed and fresh coriander and spring onions.  It's a nutritious way to start the day and is surprisingly satisfying.

Since this is a breakfast dish, I haven't added stock cubes to the broth.  I find it flavoursome enough with lots of coriander and just a small amount of soy sauce.  I like the simplicity of it. 

For a quick lunch, tweak this recipe by adding chopped, leafy vegetables like pak choi or chinese cabbage.  

Tip:  The easiest way I have found to cook quinoa is in a rice cooker (using the ratio of 1 cup quinoa to 1.5 cups water).  The quinoa needs to be rinsed prior to cooking.  

You can also buy ready-to-eat quinoa that come in 250g packs (like this one from Merchant Gourmet) which can be added directly to the broth (in step 1). 

Quinoa, tofu & wakame seaweed in egg-drop broth

Serves 1 or 2 for breakfast


1/2 cup cooked quinoa
1 cup water
1 tsp dried wakame seaweed 
100g silken tofu, cut into squares
1 large egg
large handful of coriander, chopped
1 tbsp spring onions, finely chopped
1 tsp light soy sauce
1 tsp toasted sesame oil, for drizzling


1. Fill and boil water in a kettle.  Into a saucepan, add the quinoa, wakame, soy sauce, boiling water and bring to the boil.

2. Lower heat to a simmer.  Break the top of the egg, and drizzle it in a slow stream into the broth, whisking gently with a fork.

3. Add the tofu, coriander and spring onions and simmer gently for 2 minutes.  Ladle into bowls and drizzle with sesame oil.

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