A simple yet nutritious home-cooked style miso soup that I cooked for breakfast sometimes, when we had Japanese style breakfast. Our breakfast of the day was egg-miso soup, natto, steamed rice, and small amount of pickled vegetable. Was not it healthy? Japanese eating culture, whenever rice is served it should be served together with any kind of pickle(s).
Mr hubby often reminded me to prepared Japanese breakfast, too bad that his wife loves Malaysian style breakfast so much. Roti bakar (toast), fried noodles with shiningly greasy sambal, and nasi lemak are my favorites. If only nasi lemak contains low cholesterol I would have it for breakfast daily, with a cup of hot coffee. Well, as a Malaysian, I am proud of scrumptious Malaysian food and language ability of Malaysian-Chinese.
老爷不时都会提醒我准备日式早餐，没办法谁叫他娶了个超爱马来西亚早餐的老婆每天不时roti bakar，就是炒米粉面类的加油油亮亮的sambal。要是nasi lemak没那么琐碎也没那么高胆固醇，我可以每天来盘nasi lemak 和一杯热腾腾的kopi。身为马来西亚的一份子，最让我感到自豪的是马来西亚美食和华裔的语言能力。
Tamago Miso shiru [Print Recipe] Ingredients (4 servings): 800ml water 1 tsp dashi stock granules/powder 2 tbsp mixed miso (awase miso), dissolved in 2-3 tbsp hot soup 1 pack of shimeji mushroom 1 small onion, slice thinly 4 no. small eggs Chopped spring onion for garnish
- In a pot, bring water to a boil. Add in vegetables and cook until they are well cooked.
- Add in dashi stock, followed by miso paste.
- Reduce heat to simmer, crack an egg into a small bowl then drop it in the pot gently. Repeat for the other 3 eggs, remember to drop them in apart from each other.
- Do not stir, cook for about 4 minutes with lowest heat.
- Transfer eggs into serving bowls, then fill each bowl with miso soup. Garnish with spring onion and serve warm.