I like a hot bowl of miso soup for breakfast when the weather is cold. Miso is fermented soy and organic fermentation is good for the digestive system. This recipe is for two people, more or less.
5 cups water
1/2 cup red miso
Pack of instant Bonito soup flavoring w/o msg
An egg per person at room temperature
Sliced green onions
You can use a 3-inch piece of dried seaweed (konbu) or several dried shrimp (ebi or iriko) instead of the bonito soup flavoring. The konbu has to be soaked in water for an hour or so first to get the access salt out. Rinse the konbu thoroughly before using.
Bring water to a boil. Bring to a vigorous simmer and add the bonito soup flavoring (or konbu or dried shrimp). Stir to dissolve. Add a cup of the hot water to the red miso and stir to smooth out the paste. Use a strainer to pour the miso paste to the pot to omit any lumping. Keep doing so until miso is dissolved into the broth. If miso thickens in the strainer, add more water to thin it out as it flows into the pot.
Taste the broth and add more water if the miso is too strong.
While the miso broth simmers, crack a whole egg into a soup bowl. Ladle enough hot broth over the egg to cover and to poach it. Cover the bowl to allow the steam to cook the egg. Keep adding broth until there is the desired amount of soup per person and egg is poached to the way you like it.
Tear or cut roasted seaweed over the soup and add green onions to garnish. Slice tofu can also be added.
If you can’t wait for the eggs to poach, whisk as for scrambled eggs and pour directly into the hot miso soup. Eggs will cook like thin ribbons if stirred, or clumped together if not. It’s a faster method, and tastes the same.
I’ve tried instant Miso Soup, too, but the deep richness of the miso paste is so much better.