Miso soup is such a versatile dish that you can have it for breakfast, lunch or dinner. This simple soup can become hardy or used as an appetizer before a meal. This version I read about in a book, that in Japan, having Miso in the morning is actually a nice way to start the day. I used a slow cooker for this because busy moms don’t always have time in the morning. Adding some color and more protien with tomatoes and eggs actually makes it a nice, hearty and healthy starting meal for the day. Combine it with a small bowl of brown rice to get the body moving and some orange slices or grilled fish makes it an even better meal. And of course, this is kid approved. My kids loved having this in the morning. It fills your stomach without making you feel too heavy.
4 C filtered water
½ T powdered Dashi
1 T Miso
2 T Sweet Mirin
½ C diced broccoli stems, diced small
1 T dried wakame (seaweed)
½ C diced firm tofu, diced mini
¼ C Grape Tomatoes (1/2 C for 6 serving), rinsed
4-6 large eggs
Green Onions for garnish
Combine water, dashi, miso, mirin, broccoli, wakame, tofu in a small slow cooker. Set on low for 3 hours or high on 1 hour.
Place your eggs on the bottom of a small sauce pan and fill with water until all eggs are covered. Set to medium high and let sit until bowling uncovered.
For soft boiled eggs, as soon as it starts boiling, let boil for 1 minute then turn off heat and remove to a cold bath of ice and water to stop cooking process.
For hard boiled eggs, let boil for 3-5 minutes then turn off heat and remove to a cold bath of ice and water to stop cooking process.
While still warm, quickly peel the shell off the eggs and set aside.
In 4 large soup bowls, divide the grape tomatoes equally and place them at the bottom of the bowl.
Mix the soup with a ladle to combine miso throughout and scoop into bowls filing about half of the bowl, do not overfill.
Cut the eggs in half and place both halves in each bowl and garnish with green onions.