Tag Archives: eggs

Miso udon with fried tofu, spinach, and eggs


For a quick and healthy lunch, I made miso soup with udon noodles. For added texture and deliciousness, I fried the tofu first. I got the idea from those little packets of instant miso with tiny dehydrated pieces of fried tofu. Yum!

Miso Udon with Fried Tofu, Spinach, and Eggs
(serves 2)

6 cups of chicken or vegetable broth
Handful of dried shitake mushrooms, soaked in water for at least 20 minutes
4 cups of spinach
2 hard-boiled eggs, shells removed, sliced in half lengthwise
1/2 container of firm tofu, cut into 1/2-inch slices
vegetable oil
1 small package udon noodles
2 T white miso paste
2 scallions, finely chopped

First, fry the tofu:
Lay the tofu on a plate or cutting board, over three paper towels. Place three more paper towels over the tofu slices, and press to remove the excess water. Repeat with additional paper towels if necessary.

Once the tofu is dry, heat a tablespoon of oil in a skillet over medium high heat. Add the tofu and fry for 2-3 minutes until golden brown. Flip and fry the other side. Remove from the pan, and cut into bite-sized pieces.

Now, make the soup:
Heat the chicken broth over high heat. When the water is simmering, add the mushrooms (including the water they’ve been soaking in), spinach, and udon noodles. Allow to simmer for a couple of minutes, then stir in the miso paste.

To serve, put a few pieces of tofu and the hard-boiled eggs into soup bowls. Ladle the soup and noodles into the bowls. Garnish with scallions.


Fried rice topped with eggs


Here’s another of my favorites when I’m cooking for one–fried rice.  I was super short on vegetables, but I was able to pull together a very respectable fried rice with some leftover white rice, lap cheong (Chinese sausage), celery, and frozen peas. To make it taste Chinese, I use ginger, garlic, sesame oil, and fish sauce. Topped with two sunny-side-up eggs and tons of garlic chili sauce, I could eat this every day!


Vegetable hand rolls


Paco was in Phoenix yesterday, so that gave me the excuse to eat something that he would never eat.  Whenever he catches me eating hand rolls, he calls them “vegetables and air.”

You can make these out of whatever you want.  Today I used omelet, avocado, cucumber, and scallions.

Vegetable hand rolls

1 c rice (sushi rice is ideal but if you don’t have it regular rice is fine too)
rice vinegar
2 eggs
1 tsp. sugar
1 tsp. vegetable oil
dried seaweed sheets
avocado, sliced
cucumber, cut into two-inch strips
scallions, cut into two-inch strips
soy sauce

First prepare the rice. Rinse the rice thoroughly and place it in a small pot. Add 1 cup of water to the pot, a pinch of salt, and bring to a boil. Cover and turn heat to low. Allow to steam for 20 minutes. (Or use a rice cooker!) When the rice is done, add a couple of tablespoons of rice vinegar to the rice and stir to combine.

To prepare the omelet, beat two eggs with the sugar. Heat the vegetable oil in a frying pan over medium-low heat. Add the eggs, lifting the sides of the omelet as it cooks to allow the raw egg to seep underneath and cook. When the omelet is almost fully cooked, flip it over and finish cooking the other side. Remove from the pan and slice into strips.

To make the hand rolls, cut a sheet of seaweed in half. Add a little bit of rice, omelet, and each of the vegetables, then roll into a cone or cylinder. Seal the edges with a little bit of water. OR, do what I do, and cut each sheet of seaweed into six pieces, then make individual, tiny hand rolls as you go.

Serve with soy sauce and wasabi, if desired.

Sausage, artichoke, potato salad omelet


Paco and I had a few people over to watch the epic 49ers/Saints game on Saturday (I am by no means  a football fan but this game was intense), and we have some leftover sausages, potato salad, and artichoke salad. To me, this sounded like the makings of a delicious omelet. You can use whatever you have in your fridge. Leftover grilled vegetables or fresh vegetables would be fine, and if you don’t have leftover sausage, you can just brown some regular breakfast sausage (or bacon/ham/pork product of your choice) and throw it in.

“Leftover” Omelet

5 eggs
1/4 c. milk
black pepper
cheddar cheese, grated
cooked linked sausage, diced
leftover potato salad (this one did not have a ton of mayo), with the big pieces broken up
leftover artichoke salad

1. Preheat the oven to 425 degrees F. Spray or butter a loaf pan.
2. Beat the eggs in a large bowl, add the milk, pepper, half of the cheese, the sausage, potato salad, and artichoke salad.
3. Pour the egg mixture into the loaf pan. Sprinkle the remaining cheese over the mixture.

4. Bake for 25 minutes or until firm and golden brown.