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MealBudget

Miso Soup with Rice and Soft Egg

A quiet Japanese breakfast: a bowl of miso broth with tofu and scallion, rice on the side, a soft-boiled egg on top.

Miso Soup with Rice and Soft Egg, plated and ready to serve
Serves
4
Total time
25 min
Cost per serving (United States)
$10.93

Ingredients

  • 4 tbsp white miso paste
  • 14 oz firm tofu
  • 1 bunch green onions / scallions
  • 1 1/2 cup jasmine rice
  • 4 large eggs
  • 6 cup vegetable broth
  • 1 tbsp soy sauce

Method

  1. Cook the rinsed rice according to package directions.

  2. Lower the eggs into boiling water and cook exactly 7 minutes, then move them straight into cold water. Peel once cool.

  3. Bring the broth to a bare simmer. Do not let it boil once the miso goes in or the flavor turns flat.

  4. Whisk the miso paste with a ladle of the hot broth in a small bowl until smooth, then stir it back into the pot.

  5. Add the tofu cut into small cubes and warm through for 2 minutes.

  6. Ladle into bowls, add a halved egg and plenty of sliced scallion, and serve with rice and a few drops of soy sauce.

What this costs, country by country

Each figure is the ingredients for the full recipe at prices read in that country’s own shops, in its own currency. Nothing here is converted from dollars.

The cost of this recipe in 11 countries, each in its own currency, with how many of the 7 ingredients we could price in each. Figures are not converted between currencies, so the rows cannot be ranked against each other.
CountryWhole recipePer servingPriced from
United States$43.72$10.937 of 7 ingredients
United Kingdom£28.84£7.217 of 7 ingredients
Australia$54.84$13.717 of 7 ingredients
New Zealand$50.40$12.607 of 7 ingredients
Canada$64.61$16.157 of 7 ingredients
Spain29,86 €7,47 €7 of 7 ingredients
Germany40,76 €10,19 €7 of 7 ingredients
Greece20,78 €5,20 €6 of 7 ingredients
Egypt‏١٬٣١٩٫٢٤ ج.م.‏‏٣٢٩٫٨١ ج.م.‏6 of 7 ingredients
Mexico$1,029.87$257.476 of 7 ingredients
Austria€ 40,55€ 10,145 of 7 ingredients

Shopping somewhere we haven’t reached? See every price we hold and add what your shop charges.

The bigger number is usually the food that never gets cooked at all. Work out what your household throws away