Soup. For Breakfast. For Real.
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Photo by Jaden Hair
If you've ever been to Asia, you'll see that breakfast isn't the usual milk and cereal like here in the U.S.
In Japan, miso soup fortified with mushrooms and tofu is a regular staple, and in Vietnam, a steaming hot bowl of noodle soup (pho) is popular. I've combined the two and made Seafood Miso Noodle Soup -- though you can enjoy this for breakfast, lunch or dinner. Personally, nothing is more warming and nourishing on a winter morning than this soup!
There's always a tub of miso paste in my refrigerator (it lasts more than 6 months in the refrigerator if stored properly). With frozen shrimp and fish in the freezer, and dried noodles in the pantry, I basically can whip this up anytime.
Oh, did I mention this is crazy healthy too?! It's gluten-free (rice noodles), has no added fat, and miso is considered the Japanese power food. Use any type of fresh vegetables you have on hand.
Seafood Miso Noodle Soup
Serves 2
Ingredients:
4 cups vegetable broth
1 tablespoon miso paste
4 ounces dried rice noodles
3 ounces mushrooms
2 bok choy, leaves separated (or fresh vegetables of your choice)
8-10 ounces assorted seafood (fish, shrimp, scallops)
1 stalk green onion, sliced
Directions:
1. Soak the rice noodles in a bowl of cold water.
2. In a pot, bring the water or broth to a simmer. Add in the vegetables, mushrooms and the seafood. Cook for 2-3 minutes or until the seafood is almost cooked through.
3. Drain the rice noodles and add to the simmering broth. Simmer for 30 seconds.
4. Whisk in the miso paste.
5. Divide into bowls and garnish with green onions.
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