|Posted on November 6, 2009 at 5:13 AM|
With so much going on around the house, my routine breakfast was interrupted for awhile.
I often found myself eating just a piece of toast and that was it for breakfast. It's so much healthier to start the day with a bowl of miso soup. I made it this morning with shimeji mushrooms and tofu. I have some Negi, Japanese scallions, left over from the soba workshop. I still picture Akila Inouye slicing the Negi in mid-air. The flavor of those uncrushed sliced negi was truely amazing.
Akila's cut negi, soaking in water
3 1/2 to 4 tablespoons Mugi, Koji, white or red miso or a combination of any two
1 package shimeji mushrooms, ends removed (about a cup)
1/2 square of soft tofu,
Bring the Dashi to a boil in a medium saucepan, then reduce the heat to maintain a simmer. Put the tofu into the dashi. Break it up with a ladle. Add the mushrooms and simmer for a couple of minutes.
In a small bowl, dissolve 3 1/2 tablespoons of the miso paste in a few tablespoons of the warm Dashi. Add the mixture to the saucepan. Taste and add more miso paste, Dashi or water, depending on how strong the soup tastes. Turn off heat.
Pour the soup into individual bowls.
Optional: You can also add chopped hydrated maitake mushrooms you used to make the vegan dashi.