I just finished a book called Japanese Women Don't Get Old or Fat, by Naomi Moriyama and William Doyle. The book was an interesting presentation of scientific evidence, statistics, anecdotes, and recipes, looking at the traditional Japanese diet in contrast to the growing problem of obesity in many countries. One of the issues addressed was breakfast. In Japan, breakfast is very different from what many Americans might eat. In Japan a typical breakfast might consist of some steamed rice, miso soup and side dishes. Common side dishes are grilled or smoked fish, a type of rolled omelet and pickled vegetables. While this combo seems nontraditional to the Western palette, if you think about it, this breakfast is a great way to start the day. It provides a balanced meal with protein, iron, other essential minerals, and vitamins. This meal gives sustained energy and nutrition, instead of something that will give you a rush, but leave you feeling hungry within a few hours of consuming it.

 

I'm not advocating that we all go out and start only cooking and eating Japanese food. Although I love Japanese food, I also love way too many other types of food to have the will power to do something like that. As a mother, however, I am interested in introducing a variety of healthy options to my children. So, to give variety to Squirrel's morning diet? Miso soup!

 

Miso is an excellent source of, vitamins, and minerals. I figure that Squirrel doesn't have any set concept of what "breakfast foods" are, so the only hurdle with serving her this dish for breakfast would be whether or not she liked the taste. This hurdle was not a hurdle at all, as Squirrel very nearly inhaled the soup because she liked it so much. Miso soup will definitely be making a regular appearance in our morning repertoire from now on.

 

3 cups dashi*
1 cup vegetables, julienned or cut into small pieces**

2 scallions, roots and top cut off, with white and green parts thinly sliced and kept separate from each other

2 large eggs

1 1/4 tablespoons red or white miso paste (or use a combination of both)

1. Place the eggs in a small saucepan with water to cover. Bring to a boil and cook for 7 minutes. Remove the eggs and put on a plate so they can cool. When cool enough to handle, peel and quarter each egg.

 

2. Place the dashi in a medium saucepan. Add the vegetables and white part of the sliced scallions and bring the mixture to a boil. Cook for about 5 minutes, then reduce the heat to medium and cook for an additional 2 minutes, or until the vegetables are tender.

3. Gently whisk in the miso and turn off the heat.

4. Ladle the soup into 2 small bowls and add the eggs and green part of the sliced scallions.

 

* Dashi can be made from scratch, or from a powdered stock mix which you add water to.

 

** Add whatever veggies you have on hand. This morning I put julienned daikon and carrots in mine, but there are so many other options! You could add peas, corn, potatoes…just get creative! Open up your refrigerator and see what's inside.