It’s not unheard of to have breakfast for dinner. But, what about dinner for breakfast? I was recently on a lovely retreat and each day for breakfast, we had Miso Soup with various toppings. The Miso is fermented making it a great choice for the digestive system as a probiotic. And, it’s tasty and really easy to make.
8 C water
3-4 scallions Chopped and save some as a topping
1/2 C grated carrots
1/4 C chopped celery
1/2-1 sheet chopped wakame or kombu sea vegetable (I just used snacking seaweed from Costo)
1/2 tub Miso (or Miso to taste-I bought Mellow Miso from Whole Foods). There are various types and some that are non-soy.
Options: Add Mushrooms Toppings: Sauteed Kale with garlic and ginger, Almonds, Sunflower Seeds, tofu, tempeh, sesame seeds, use your imagination
Boil water and remove 1 1/4 C before adding scallions, carrots, celery and seaweed to partially cook (about 5 minutes). Mix miso paste with hot water. Important, turn off the heat before adding paste mixture to the pot (if you boil the miso it kills the healthy properties…also don’t boil when reheating. Just heat till warm to the palate.)