A thousand year old rehydrating breakfast dish to kickstart your day
We have just completed the fourth module of the chef and lifestyle training: Macrobiotic cooking, wholefoods and Italian wholefoods. Both Paul Pitchford of Healing with Wholefoods and George Oshawa who developed the macrobiotic diet suggest starting breakfast with something moist to help rehydrate the body after its rest in the night. Miso soup is perfect for that and it is so easy to adapt to suit what your body feels like eating and what is in season.
We made it with purple carrots in the course but often I will put kale or collard greens in it. At this time of the year miso soup lends well to using root veg like turnip, swede, beetroot and carrots. Cut up the veg small and it will cook in no time.
I love to put a spoonful of tahini in too to thicken it.
If you can’t bear the thought of soup for breakfast miso soup also works well for any meal of the day.
½ cup wakame or kombu
2 to 3 tbsp miso
½ cup chopped shitake mushrooms
1 cup chopped vegetables (we will use a root veg)
Dash of sesame oil
Toasted nori strips
Soak the wakame or kombu or other sea vegetable in boiling water overnight.
Remove the sea vegetable from the water, reserving the water and cut into small pieces.
Sauté the wakame or kombu with the root vegetable in sesame oil for a few minutes and set aside. Sauté the shitake mushrooms for a minute and set aside.
Add the 4 to 5 cups of wakame or kombu water to a saucepan and place in the root vegetable and the sea vegetables and bring to the boil. Simmer until the veggies are cooked through.
Add the shitake mushrooms.
Mix the miso paste in another bowl with a little of the soup broth then place in the soup.
Keep the soup simmering rather than bringing it to the boil. Taste for saltiness and if not salty enough add a little more miso.
Serve with toasted nori strips.
Timing overnight soaking of sea vegetables.
5 minutes chopping, 20 minutes cooking the soup.
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