Ankeny, Iowa, May 4, 2017— Breakfast is becoming a more globally inspired adventure. As Technomic’s Breakfast Consumer Trend Report notes, 51% of Millennials are looking for more ethnic flavors at breakfast. Soyfoods offer ingredient authenticity, convenience and versatility as Asian-inspired morning meals continue to gather momentum. Options include a breakfast stir-fry made with tofu, miso broth-based breakfast soup, and savory Asian spins on breakfast classics, such as pancakes.
Traditional Asian breakfasts include soyfoods such as miso soup, soymilk and tofu. Consider adding savory flavor notes to breakfast with soy sauce, miso and—for the more adventurous—natto. Natto is a fermented soybean food eaten at breakfast in Japan, often along with rice. It is appreciated for its healthful attributes, including protein and probiotics. Probiotics are naturally occurring live bacteria in cultured and fermented foods, and are good for the digestive system. Miso (fermented soybean paste) is another probiotic food traditionally consumed at breakfast; one Tablespoon provides approximately 2 grams of protein.
Miso is made by combining cooked soybeans, sea salt, grains and a starter culture. The mixture is fermented for a few months up to a few years. The mildest form, white miso (shiro), is made with soybeans and rice. Yellow miso (shinshu) is made with fermented soybeans and barley and is fermented longer than white miso, adding a nutty flavor. Red miso (aka) offers the boldest and saltiest flavor, to complement meats and other robust foods.
Here are some suggestions for elevating your breakfast experience by combining soyfoods and Asian flavors.
Whip up a Tofu Smoothie: Create a Strawberry Tofu Smoothie in a blender: Combine one box of silken tofu, 2½ cups frozen strawberries and 2 cups orange juice. Blend until smooth. For other soy-based smoothie recipes such as the Berry Secret Smoothie (part of the secret is spinach), visit The Soyfoods Council website.
Wake up to Rice Bowls: According to Datassential, 57% of consumers are interested in breakfast bowls. Traditional Japanese breakfasts feature savory flavors and often incorporate ingredients like rice, soy (tofu, tempeh, natto, miso soup), and eggs. Chinese inspirations include soymilk, and congee (rice porridge) served with seasonings and protein such as eggs, peanuts or seafood.
Make Breakfast with Miso: Fermented flavors aren’t just for kimchee or pickles. Adding miso paste to hot water makes a great starting point for breakfast with miso soup or a simple hot beverage. Follow instructions provided on the miso container for the amount of miso to add to hot water. Choose from red, yellow or white miso. Add tofu or leftover vegetables and chicken if you wish.
Sip Some Soymilk: Versatile soymilk makes a great chai soy latte, and vanilla soymilk creates a rich hot chocolate. Soymilk also is an ideal ingredient for smoothies made with bananas and fruit juice. Experiment with this cholesterol-free, plant-based milk when you make oatmeal or hot rice cereals.
Rise and Shine with Tempeh and Tofu: Enjoy plant-based protein for breakfast or brunch with recipes such as Savory Tofu Pancakes with Cashew Sauce. The sauce, made in a blender, combines cashews, tamari sauce, lime juice, garlic cloves and water. You’ll find the complete recipe on The Soyfoods Council website. Indonesian-inspired recipes feature tempeh, a fermented soybean cake with a nutty flavor. Tempeh is high in protein, low in fat, and cholesterol-free. At breakfast, tempeh is sautéed and served with sambal kacang, a peanut sauce with chilies. Add a savory note to breakfast bowls with recipes from The Soyfoods Council, including Tempeh Bites with Curried Peanut Sauce.
For other Asian-inspired and soy-rich breakfast ideas, as well as nutrition information for soyfoods, visit www.thesoyfoodscouncil.com. You’ll also find the latest studies related to soyfoods and your health.
About the Soyfoods Council: The Soyfoods Council is a non-profit organization, created and funded by Iowa soybean farmers, providing a complete resource to increase awareness of soyfoods, educate and inform media, healthcare professionals, consumers and the retail and foodservice market about the many benefits of soyfoods. Iowa is the country’s number one grower of soybeans and is the Soyfoods Capital of the world.
About the Role of Soyfoods in a Healthful Diet: Soyfoods have played an important role in Asian cuisines for centuries. In recent years they have become popular in Western countries because of their nutrition and health properties. Soyfoods are excellent sources of high-quality protein and provide a healthy mix of polyunsaturated fat. In addition, independent of their nutrient content, there is very intriguing evidence indicating soyfoods reduce risk of several chronic diseases including coronary heart disease, osteoporosis and certain forms of cancer. All individuals are well advised to eat a couple of servings of soyfoods every day.