White Miso Scrambled Eggs with Tomato and Avocado

White Miso Scrambled Eggs with Tomato and Avocado

Tomato and avocado are moist and juicy. White miso adds a slightly sweet flavor, and bonito flakes make this dish amazingly delicious.

Ingredients: 2 servings

White miso
1.5 - 2 tablespoons ※adjust according to its sweetness and saltiness
1/2 (about 150 g)
1/2 (about 100 g)
Bonito flakes
2 g
Salt and pepper
a small amount
Vegetable oil
1 scant tablespoon


1. Parboil and peel the tomatoes. Remove the seeds and cut into cubes. Cut the avocado into cubes as well.
2. Mix the eggs and white miso paste (dissolved in a small amount of hot water) with a whisk. Season lightly with salt and pepper. Add the tomatoes and avocado from Step 1, and mix.
3. Heat vegetable oil in a pan, pour in Step 2 mixture, and stir gently. When almost cooked through and fluffy, add half of the bonito flakes, and mix briefly.
4. Serve on a plate, and sprinkle with the rest of the bonito flakes, then it's done.

Story Behind this Recipe

I still had leftover white miso from Omi city in Shiga prefecture, from my mother at New Year's. I tried mixing it with eggs. It has a slight sweetness and is very delicious.