Asian Inspired Breakfast Taco
These Asian‑inspired breakfast tacos combine silky miso‑scrambled eggs, spicy gochujang‑glazed king oyster mushrooms, and a bright yuzu‑coriander sauce for a protein‑rich start to the day. A crunchy cabbage slaw and charred tortillas add texture, while smoky spring onions bring fresh brightness.
Recipe by Lucy Rosenberg | Food Lover· Structured by ReelsMeals
From: Instagram(view original)
Rate this recipe
Save this recipe to your cookbook
Saving public recipes is free. Keep the source, add notes, and find it again without searching the feed.
Watch the recipe video
Video plays from the original creator's platform. View the original video
Prep Time
Cook Time
Servings
One recipe link, ready for anywhere
Use it in Instagram, TikTok, YouTube, email, or a creator bio. It always opens this recipe and keeps the original source attached.
Publishing this recipe elsewhere? Add a visible credit link back to this page.
Publisher & backlink kit+
Give publishers a useful, properly credited asset. Backlinks only happen when another site chooses to publish and credit it.
Download the card, upload it to Google Lens, then use the outreach message for relevant uncredited copies. Contact only sites that actually reuse the asset.
About this saved recipe
Source-aware card
ReelsMeals turns instagram.com into a kitchen-friendly checklist while keeping the original source attached.
Cooking context
35 min estimated total time for 3 servings.
Explore related saves
Ingredients
- 3 egg
- 1 tsp miso paste
- 1/4 tsp white pepper
- 2 king oyster mushroom
- 3 tortilla
- 3 spring onion
Coriander Sauce
- 0.5 bunch coriander
- 1 clove garlic
- 3 tsp yuzu juice
- 1 tbsp neutral oil
- 2 tsp rice wine vinegar
- 1/2 tsp wasabi
- a splash water
- a pinch salt
Mushroom Sauce
- 2 tsp gochujang
- 1 tbsp soy sauce
- 1 tsp rice wine vinegar
- 1 tsp sesame oil
- 1 tsp honey
Cabbage Slaw
- 1 cup green cabbage
- 1 tbsp toasted sesame seeds
- 2 tbsp Kewpie
- 1 tbsp yuzu juice
- 1 tbsp rice wine vinegar
- 1/2 tsp sesame oil
- a pinch salt
- a pinch pepper
Instructions
- 1Blend coriander, garlic, wasabi, yuzu juice, rice wine vinegar, neutral oil, a splash of water, and a pinch of salt in a food processor or blender until smooth to create the coriander sauce.
- 2Whisk together gochujang, soy sauce, rice wine vinegar, sesame oil, and honey in a small bowl until fully combined; set aside as mushroom sauce.
- 3Slice the king oyster mushrooms lengthwise. Heat a dry skillet over medium‑high heat; cook the mushrooms until their moisture evaporates and the edges turn golden, about 3‑4 minutes.
- 4Season the mushrooms with a pinch of salt, add a splash of neutral oil, then pour the prepared mushroom sauce over them. Stir and cook for 2‑3 minutes until the sauce thickens into a glossy glaze.
- 5In a mixing bowl, combine the chopped green cabbage, toasted sesame seeds, Kewpie mayo, yuzu juice, rice wine vinegar, sesame oil, a pinch of salt, and a pinch of pepper. Toss until the slaw is evenly coated.
- 6In a separate bowl, whisk the eggs with miso paste and white pepper until the miso is fully dissolved.
- 7Melt a small knob of butter in a non‑stick pan over low heat. Pour in the egg mixture and gently scramble, stirring continuously, until the eggs are soft‑set and creamy, about 2‑3 minutes.
- 8Char the spring onions on a wire‑mesh grill over an open gas flame, turning frequently, until softened and lightly blackened, about 1‑2 minutes. Remove, let cool, then finely slice.
- 9Place the tortillas on the same grill, heating each side until warm, lightly blistered, and lightly charred, about 30 seconds per side.
- 10To assemble each taco, lay a warmed tortilla on a plate, add a spoonful of miso‑scrambled eggs, top with the gochujang‑glazed mushrooms, a generous heap of cabbage slaw, charred spring onion slices, and drizzle with the coriander sauce.
- 11Serve the tacos immediately while the tortillas are still warm.
Made this recipe?
Tap a star to rate it — ratings help other cooks decide what to make next.
Rate this recipe
This recipe card was structured automatically from the original source. Always check the source for allergens or details the extraction may have missed.
Frequently asked questions
- How long does it take to make Asian Inspired Breakfast Taco?
- About 35 minutes in total: 15 minutes of prep and 20 minutes of cooking.
- How many servings does this Asian Inspired Breakfast Taco recipe make?
- This recipe makes 3 servings as written; ingredient quantities on this page can be scaled.
- Where does this Asian Inspired Breakfast Taco recipe come from?
- It was shared by Lucy Rosenberg | Food Lover on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.