Gourmet Japanese Breakfast: Gluten-Free Miso Soup, Onigiri, Avocado Nori Rolls & Shirataki Noodle Salad

Allergens

Gluten, Soy (in some ingredients)

Ingredients

• 4 cups gluten
• free dashi broth (seaweed and bonito flakes)
• 1/2 cup white miso paste
• 3 cups cooked gluten
• free sushi rice
• 6 sheets nori seaweed, halved
• 3 tbsp soy sauce (gluten
• free)
• 2 tbsp rice vinegar
• 1 tsp sugar
• 4 large eggs
• 1 small cucumber, thinly sliced
• 1 avocado, sliced
• 1 package shirataki noodles, rinsed and drained
• 2 tbsp mayonnaise
• Salt and pepper, to taste

Instructions

1. Begin by making the gluten free miso soup. In a large pot, combine dashi broth and white miso paste, stirring until fully incorporated. Heat over medium heat until simmering, then remove from heat and set aside.
2. Prepare the onigiri rice balls. Using wet hands, shape 6 portions of sushi rice into balls and set them aside.
3. Create avocado nori rolls by placing a half sheet of nori on a bamboo mat, spreading a thin layer of soy sauce (gluten free) mixed with rice vinegar and sugar over it. Arrange cucumber slices and avocado slices in a row along the bottom edge of the nori. Roll up the nori tightly into a cylinder, then slice into 6 rolls.
4. Poach eggs by bringing a saucepan of water to a simmer, then gently sliding each egg into the water. Cook for 3 minutes until whites are set but yolks remain runny. Remove with a slotted spoon and drain on paper towels.
5. Assemble the shirataki noodle salad by combining the rinsed and drained shirataki noodles, mayonnaise, salt, and pepper in a bowl. Toss gently to combine.
6. Arrange miso soup, onigiri rice balls, avocado nori rolls, poached eggs, and shirataki noodle salad on individual plates for an eye catching presentation.

Chef’s Insight

The combination of flavors and textures creates an unforgettable dining experience.

Notes

Serve with green tea for a traditional touch.