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Omurice bowl served with miso soup, omelette and miso soup
Hearty omurice bowl set with steaming miso soup

Omurice bowl with traditional miso soup

Author: Flavelo
Recipes Main Courses Soups
A home version of the classic 'Teishoku' (set menu) style. The sweet-savoury flavour profile of Omurice (a Japanese dish influenced by the West, 'yoshoku') is perfectly complemented by the salty, fermented umami bomb of Miso soup. This isn't just a dish, it's a complete, balanced meal: harmony of protein, carbohydrates, and probiotics.
🕒 Prep Time 20 mins
🍳 Cook Time 30 mins
⌛ Total Time 50 mins
🍽️ Servings 2 servings
🔥 Calories 850 kcal
🌍 Cuisine Japanese

Ingredients

Equipment Needed

  • Wok or deep frying pan (for rice)
  • Non-stick frying pan (for egg)
  • Small saucepan (for soup)

Allergen Information

⚠️ Eggs
⚠️ Soya
⚠️ Fish

Instructions

1 ✓

Start with the soup: soak the wakame seaweed in water. Boil the water (or dashi), add the tofu and soaked seaweed. Remove from heat.

Tip: Dashi (fish stock) gives the true 'miso soup' taste; plain water can be a bit empty.
2 ✓

In a small bowl, dissolve the miso paste in a ladleful of hot broth until smooth, then pour back into the pan. Keep warm (do not boil!).

Tip: Miso contains live cultures which are heat sensitive.
3 ✓

Prepare the rice: heat oil, fry the chicken and onion. Add the peas, then the cooked rice.

Tip: Break up the rice with a wooden spoon so no clumps remain.
4 ✓

Stir in the ketchup, salt, and pepper, and fry until the rice is evenly red.

Tip: Caramelisation of the ketchup deepens flavours.
5 ✓

Pile the rice onto a plate (you can mould it with a bowl). Beat the eggs and fry a thin, creamy omelette.

Tip: Move the pan so the egg spreads evenly.
6 ✓

Slide the omelette over the rice. Serve alongside the hot miso soup.

Tip: You can garnish with a little extra ketchup on top.

Recipe FAQ

The miso soup is tasteless/bitter.
Never boil miso paste! Boiling kills the flavours and enzymes. Always stir it in at the end, off the heat.
How do I get a nice yellow omelette?
Don't brown it! Cook patiently on a low heat so it doesn't brown (avoiding Maillard reaction).

Ingredients

  • 300 g Cooked rice (preferably day-old)
  • 150 g Chicken breast (diced)
  • 3 pcs Eggs (for omelette)
  • 1 head Red onion (finely chopped)
  • 50 g Green peas (frozen)
  • 3 tbsp Ketchup
  • 2 tbsp Miso paste (white or red)
  • 500 ml Water (or Dashi stock)
  • 100 g Silken tofu (cubed)
  • 1 tsp Wakame (dried seaweed)
  • 2 tbsp Oil
  • 1 pinch Salt, Pepper