Japanese Tamago Gohan with Miso
A warm bowl of rice topped with a soft-cooked egg, a spoon of miso-soy glaze, and a scatter of spring onion and nori. Savory, comforting, and barely a step more effort than toast.
430
Calories
26g
Protein
45g
Carbs
14g
Fat
GLP-1 Tip
Warm rice with soft egg is one of the easiest savory breakfasts to eat when nausea is hovering — gentle, low-odour, and predictable. Miso adds umami depth so the meal feels satisfying without fat overload.
Easy on stomachHigh ProteinVegetarianDairy FreeNausea friendlyGood for shot day
Ingredients
Serves 1 · 3 min prep · 7 min cook
Method
- 1
Bring a small pan of water to a gentle simmer and soft-boil 2 large eggs for 6½ minutes, then run under cold water and peel.
~7 min
- 2
Microwave 150g cooked brown rice according to the pack instructions and tip into a bowl.
~2 min
- 3
Whisk 1 tsp white miso paste, 1 tsp low-salt soy sauce, and 1 tsp sesame oil with 1 tsp hot water to loosen, and drizzle over the rice.
~1 min
- 4
Halve the eggs, place on top, and finish with 1 sliced spring onion, 1 tsp sesame seeds, and ½ sheet shredded nori.
~1 min
Chef Notes
Stir the miso into hot water first, otherwise it clumps on the rice. Pre-cooked rice pouches make this a 10-minute breakfast on a bad day.
Allergens
EggsSoySesameGluten
Substitutions
Swap eggs for 100g silken tofu (microwaved 60 seconds) and use tamari for a vegan, gluten-free version.
This is not medical advice. Consult your prescribing physician about dietary changes. Nutritional values are estimates and may vary.