Breakfast Miso Soup

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.

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

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.

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)

Add the croutons to the soup.

Remove the ginger and curcuma pieces before eating (unless you want to eat them..)

Add wasabi to taste.