In the classic Japanese breakfast Miso soup is an essential component. This non-traditional version of Miso soup can be easily made every morning, and is a healthy start for the day.
I make and eat a single bowl every morning.
Supplies
A handful of fresh or frozen spinach
Curcuma root (or powder)
Ginger root (or powder)
Half a carrot
Dark Miso paste - Hikari Miso (I order it online)
Wasabi - S&B brand (this I usually get from the supermarket)
1 Slice of bread (can can also be old dried bread)
1 garlic clove
1 tbsp. butter (oil works too if you want it vegan)
black sesame seeds
Step 1: Veggies and Soup
Hand tear the spinach (if it is fresh).
From a cleaned peeled carrot - peel 6 or 7 slices of carrot.
Cut a small amount of ginger root and of curcuma root. If you use powders you can replace it with a pinch of each.
Add boiling water.
Dissolve 1/2 of miso paste in the water.
Step 2: Croutons
Cut the bread slice into small cubes.
Cut and then crush the garlic clove. This can also be replaced by a pinch of garlic powder.
Toast the bread in 1 tbsp of butter. Add the garlic and sesame at the end.
(careful not to burn the garlic. Burnt garlic creates a horribly bitter taste)
Step 3: Breakfast Time
Add the croutons to the soup.
Remove the ginger and curcuma pieces before eating (unless you want to eat them..)
Add wasabi to taste.
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