There are certain foods that have been deemed “appropriate” and exclusive to breakfast. Eggs, bacon, or sausage. Would you like rye or white toast—with butter and jam? You could have oatmeal, which can be savory (I guess) or sweet. Pancakes, waffles, or french toast. Cereal or yogurt with fruit & granola. Are you very fancy and wish to have a croissant and cappuccino?
All of these options are wonderful gifts to humankind, but there are other options also available during peak breakfast hours. As a typical breakfast-skipper, I’m wondering how often I mistake my lack of appetite in the morning with what is actually a lack of appetite for established “breakfast foods”. Alternatively, why aren’t I having waffles and bacon for dinner? There are no rules!!
This morning I exercised free will and had chicken miso soup for breakfast. It was exactly right and it felt like my body clicked into place on a cellular level, like in Spider-Man when the genetically modified spider bites Tobey Maguire and reconfigures his DNA, giving him special powers.
I made this soup last night and the recipe filled two 1 quart containers. Have it for breakfast, lunch, or dinner.
chicken broth (4 cups)
filtered water (2 cups)
white miso (2-3 tbsp)
fresh grated ginger (1 tsp)
Wakame (1/2 cup)
juice of 1 lime
chicken breast (1)
sushi rice
soy sauce (1 tsp for serving)
1 green onion, light and dark parts (per serving)
Method:
Poach the chicken breast. In a pot of water, boil enough salted water (salty like the sea) that will fully submerge the chicken
Cook the rice. While the chicken is poaching, make your rice
Shred the chicken. Use a meat thermometer to check the temperature is at least 150° or is shreddable (165° is the FDA standard for fully-cooked chicken, but I say 150° here because it’ll continue cooking in the soup)
Combine soup ingredients. You can use the same pot as what you poached your chicken in or get a fresh one. On medium high heat, combine the chicken broth, water, white miso, Wakame and 1/2 lime juice.
Add the shredded chicken. Once the soup approaches boiling, add the shredded chicken and turn the heat down slightly to prevent boiling bubbles.
Serve. Once the soup has had a chance to canoodle with the chicken and is cloudy from the white miso, it’s ready and so are you. Put about .5 cup of your rice in the bowl and ladle your soup on top. Finish with a little soy sauce, green onion, and however much lime juice you want to add as a finisher.
ENJOY! This is great with a super light, refreshing lager (although, maybe not in the morning) or seltzer water with a splash of lime.