As my many house guests can attest to, I am not a breakfast eater (unless I’m hung over, then a 1/2 pound of bacon will be devoured quickly). When Diane and Todd were over, the first thing my boys did right after waking up in the morning was run over to the cottage to wake them up and drag them to the house to make their famous breakfast.
They made homemade pancakes, waffles, french toast and cinnamon sugar knots. Oh, and we went through 10 pounds of bacon too (I’m not joking). You should see my boys’ faces when they woke up on Sunday and realized Uncle Todd and Auntie Diane were gone….(sigh) back to cold cereal and boring eggs.
But the ONE thing I will eat in the morning is 10-minute miso soup. Okay, sometimes I like Ochazuke for breakfast too (but that’s for another post). My body craves savory Japanese flavors in the morning and miso soup, fortified with egg, mushrooms, tofu and whatever leafy greens I have will hit the spot.
I’m developing recipes for Miso & Easy, which is a prepared miso paste that’s all ready to go – add hot water and you’ve got instant miso soup. It’s a brand new product.
If you’re using regular miso paste, same recipe, just use vegetable broth or dashi broth in place of water.
Dashi is Japanese soup base that’s made from bonito fish. Instead of using chicken, vegetable or beef broth (in soups and in cooking dishes), Japanese recipes will call for dashi broth instead. You can make it from scratch, with a piece of kombu (dried seaweed) and dried bonito flakes; or use instant dashi powder (which is what I use)
But if you don’t have dashi, just use vegetable broth instead.
As for the other ingredients, it’s simple. And flexible. Whatever fresh mushrooms you have (below I have Japanese mushrooms), whatever leafy greens you want (spinach, bok choy, napa cabbage) and whatever firmness of tofu you want.
Prep Time:2 minutes
Cook Time:5 minutes