In Poland where I’m from sushi restaurants are quite a novelty so I never had miso until I was already a big girl in America I totally loved it and I even spread the love to my mom. Japanese eat miso everyday and often for breakfast. I know it’s weird, I can’t imagine eating soup for breakfast but every culture is different. I also can’t imagine beans for breakfast as they are commonly eaten for breakfast in Mexico. Nonetheless miso is very tasty and super healthy. It’s made of fermented soybeans and contains healthy bacteria cultures so important for your immune system.
Ingredients (serves 1):
2 cups water
1 inch strip Kombu
Few pieces of dry shitake mushroom
1 green onion chopped
1 oz firm tofu cut into small cubes
2-3 pieces of Wakame (optional)
2 tsp of miso paste
First prepare your dashi stock by soaking Kombu and Shitake in water. Ideally would be to soak at least an hour. You can soak overnight.
Take out Kombu and add wakame. Bring stock to a boil and after boiling 2-3 min take out of the heat. In a separate dish mix miso paste with some water from the stock. Mix well and add to the stock together with tofu and grean onions. Do not boil at this time or miso will lose its health benefits (you’ll kill the beneficial cultures).