Miso Shichimi Scramble with tamari shiitake & tomatoes

Serves 2


  • 200g cherry vine tomatoes
  • 1/2 tablespoon olive oil
  • 2 teaspoons tamari
  • 150g shiitake mushrooms, sliced
  • 1 tablespoon white miso paste
  • 1 teaspoon shichimi togarashi which you can find HERE
  • 4 free-range organic eggs
  • 2 tablespoons butter
  • Salt & pepper to season


Preheat grill to medium.  Add the tomatoes to foil and season with salt and pepper. Drizzle with olive oil and 1 teaspoon of tamari. Grill for 8-10 minutes to blister.

Whilst these are cooking add the miso to a medium bowl and another tablespoon of water amd mix weel. Add the eggs and whisk together. Season with a pinch of salt and add the shichimi. Whisk lightly again to mix through. Place to one side.

Heat a small frying pan to medium-high. Add 1 tablespoon butter and once melted add the sliced shiitake. Fry for 3-4 minutes. Add the remaining teaspoon of tamari and fry for a futher minute. Place to one side. The tomatoes should also be done so remove from the grill and also place to one side.

Heat a medium saucpan on low to medium heat. Add the remaining tablespoon of butter and once melted add the egg scramble mix. Cook for around 4-5 mins stirring regularly.

Divide the tomatoes and shiitake between two plates and add half of the scramble to each plate.