Japanese breakfast

You need (serves 2)

• Two bowls of cooked brown rice, from the day before (about 300 g cooked) How to cook
• A small block of firm tofu, cubed (150 g)
• A small handful of dried wakame (1 tbsp)
• A small piece of kombu (about 5 cm) and two dried shiitake, for the broth
• A spoon of miso, reduced-salt if you can find it (1 tbsp)
• Two handfuls of spinach (100 g)
• A spoon of toasted sesame seeds (1 tbsp)
• Half a cucumber and a splash of rice vinegar
• A spring onion

Make it your own: swap in the vegetables, beans or grains you have, and season it the way you like. With an allergy, check every swap.

When you buy anything ready-made, choose the one whose ingredient list is closest to just the food itself, with no added sugar or salt.

How to make it

1. Simmer the kombu and shiitake in 500 ml of water for 10 minutes, then lift them out. Add the tofu and wakame and warm them through for 2 minutes.
2. Take the pan off the heat and stir in the miso; don’t let it boil again. Meanwhile, wilt the spinach in a little boiling water, squeeze it and toss it with the sesame. Slice the cucumber thinly and toss it with the vinegar.
3. Warm the rice and serve everything in small bowls, with the spring onion over the soup.

LeafUp gives general food guidance for adults. It is not medical or dietary advice. With a health condition, during pregnancy or with allergies, ask your doctor or a dietitian.