Japanese Veggie Omelette Bento Brunch Delight: Miso Soup and Nori Seaweed Rice Bowl

Allergens

Contains no common allergens unless specified.

Ingredients

• 2 large eggs
• 1/4 cup diced bell peppers
• 1/4 cup diced onions
• 1/4 cup diced tomatoes
• 1 tbsp vegetable oil
• 1 cup uncooked sushi rice
• 2 cups water or broth
• 2 tbsp miso paste
• 1 sheet nori seaweed, cut into strips
• Salt and pepper, to taste

Instructions

1. Prepare the vegetables by dicing bell peppers, onions, and tomatoes.
2. In a non stick skillet, heat vegetable oil over medium heat. Add onions and bell peppers, cook until softened.
3. Add tomatoes to the pan, season with salt and pepper, and stir occasionally for 5 minutes.
4. In a separate bowl, whisk eggs. Pour the egg mixture into the pan with vegetables, cook until firm, flipping once.
5. Cook sushi rice according to package instructions. Once cooked, gently mix in nori seaweed strips.
6. For miso soup, bring water or broth to a boil and add miso paste, stirring until dissolved.
7. Assemble the bento by placing omelette on the bottom of the dish, followed by rice with nori seaweed, and finally, miso soup.

Chef’s Insight

Focus on the textures and aromas of each element for an immersive dining experience.

Notes

Ensure ingredients are fresh and high quality for the best taste experience.