Soup may seem like an odd breakfast choice to many people, but miso soup has always been a part of a traditional Japanese breakfast. Miso soup for breakfast is also a mainstay in the macrobiotic diet.
And although it may take some getting used to, there is something so deeply satisfying about it. It warms and energizes the body (much more than a piece of toast will!). It is rich in protein and vitamins, and contains good bacteria that replenishes your protective intestinal flora.... all things which make it a pretty ideal breakfast food.
It's also really easy and quick to make.
Read on for the very simple recipe...
Lady Grey's Basic Miso Soup
4 tbs miso paste
5 cups water
2 nori sheets, cut into 1-2 inch strips
2 green onions, sliced diagonally
1 package "firm" silken tofu, cut into small cubes
a pinch of sugar
a few squirts of tamari soy sauce
In a soup pot, heat the water over medium heat, and mix in the miso paste with a wooden spoon until dissolved. Cut your nori sheets into strips, then drop them into the soup, along with the green onions and tofu cubes. Stir gently to avoid breaking up the tofu.
If desired, season with a few squirts of tamari and a pinch of sugar.
I let the soup cook on med-low heat for 5-10 minutes to allow the flavours to gel.
* I read somewhere that you shouldn't let your miso soup boil, since that kills the healthy bacteria.
* You can make it the night before, and store it in the fridge. It will keep for a few days.