alanna brown nutritionist


My name is Alanna. I am a Nutritionist, Recipe Developer and Food Stylist based in Melbourne.

On my blog I like to share healthy recipes and nutrition tips. 

Businesses can contact me for nutrition consultations, recipe development and workshops.

Thanks for stopping by!

Morning Miso

Morning Miso

How it all started

While chatting to my lovely friend Mel (who is the best person to chat to for all things reiki and more - check her offerings out here), she had a great idea! Being the super busy vegan she is, she wanted a quick and yummy miso-based breakfast to warm her up and nourish her body. And so, this porridge-like morning miso was born.

The morning miso is a great start to the day, as it is full of plant-based protein and fibre. Made of fermented soy beans and grains, miso is full of probiotics for a healthy gut. 

Morning Miso

Serves 1

Morning Miso
morning miso ingredients



  • 3-4 shitake mushrooms, or mushrooms of your choice

  • 1 spring onion, finely sliced

  • 1 tablespoon miso shiro 

  • 1/3 cup quinoa flakes

  • 30g firm tofu, diced (or swap in cooked edamame)

  • 1 cup spinach or leafy green vegetable, shredded

  • toasted sesame seeds

  • 1 egg, fried and sprinkled with chilli flakes (optional)


  1. Start by frying the mushrooms and most of the spring onion, reserving some for later, until they begin to soften. 
  2. Add the miso, quinoa flakes and tofu and then add 1 cup of water. Bring to boil and then lower to simmer for 2-3 minutes, until the quinoa is cooked. Stir through the spinach and sprinkle over the sesame seeds. If eating with a fried egg simply serve it on top!

It's that simple! 

Chotto matte!

To make this extra speedy why not chop, dice and slice a few days worth of the veggies and tofu? Keep in an air-tight container in the fridge for 3-4 days ready to chuck in your saucepan!

Do you have a quick and inventive recipe you would like to share?

What to put in your morning smoothie

What to put in your morning smoothie

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