Healthy Miso Soup!Miso soup is a popular breakfast in Japan. If you think about it, soup broth is the easiest item for a body to digest.
There is no use in eating heavy carbohydrates in the morning, because carbohydrates take nearly 10 hours to digest and convert to energy. Long distance runners load up on carbohydrates the night before a race, not the morning of a race.
Sugary sweet breakfast food provides immediate energy that has the effect of a quick acting drug. The body reacts to sugar like it is a drug or unknown substance, then the body quickly converts sugar into energy. The quick morning sugar energy shock does not last long. People that eat a high sugar content breakfast to get a jump start on a day, usually suffer a "sugar crash" or a sharp loss of energy when the sugar high starts to fade after a few hours. If more sugar is consumed to get over the sugar crash, then a possible cycle of sugar dependency is created, which can be detrimental to health.
Old fashioned dinners that include starchy root vegetables, whole grain or pasta will provide plenty of energy for the next day. So what does the body really crave in the morning, if long acting carbohydrates were consumed the previous evening? The answer is muscle building protein and micronutrients that increase awareness, endurance and performance! Miso soup for breakfast is a good source of micronutrients and protein. The Japanese tradition of miso soup for breakfast actually makes sense!
Today's miso soup recipe actually is nice for breakfast, but it can be served with any meal. The Shiitake Mushrooms add a nice flavor and plenty of nutritional value. This high protein miso soup will leave you feeling healthy and strong!
Iriko and Wakame Dashi):
This recipe about 2 cups. (1 portion)
Step 1: Place 2 1/2 cups of water in a sauce pot.
Add 1/4 cup of sun dried anchovies.
Add 1 tablespoon of rinsed salt packed wakame seaweed that is finely chopped.
Step 2: Place the pot over medium high heat.
Bring the liquid to a boil.
Boil the dashi broth for 10 minutes.
Step 3: Remove the pot from the heat.
Pour the broth through a fine mesh strainer into a second sauce pot.
Set the sauce pot aside.
*Discard the anchovies and seaweed or save them for another recipe.
Shiitake Egg Miso Soup:
This recipe yields about 2 cups. (1 portion)
Step 1: Place the sauce pot of Iriko and Wakame Dashi over medium low heat.
Add 1/4 teaspoon of soy sauce.
Add 2 to 3 drops of pure sesame oil.
Add 1/2 teaspoon of minced ginger.
Add 1/4 teaspoon of minced garlic.
Add 1 small pinch of sea salt and white pepper.
Step 2: Add 1 tablespoon of white or yellow miso paste.
Stir till the miso paste dissolves.
Step 3: Add 2 very thin sliced fresh small shiitake mushrooms. (About 1/4 cup.)
Gently simmer the soup, while the egg is being poached.
Step 4: Heat a small sauté pan over medium heat.
Add enough water, so the liquid is about 1 1/4" deep.
*Only add enough water to partially cover the egg, so the yolk is exposed to the air and it remains a bright yellow color.
Add 2 pinches of sea salt.
Bring the water to a gentle boil.
Step 5: Place 1 shelled large egg in the hot water.
Poach till the egg white is firm and the yolk is still uncooked.
Remove the pan from the heat.
Step 6: Stir the Shiitake Egg Miso Soup one last time.
Ladle the soup into a shallow soup bowl.
Step 7: Use a slotted spoon to set the poached egg in the center of the miso soup.
Sprinkle 1 tablespoon of thin bias sliced green onion on the miso soup.
This soup is delicate tasting and satisfying!