How it all started
While chatting to my lovely friend Mel (who is the best person to chat to for all things reiki and more - check her offerings out here), she had a great idea! Being the super busy vegan she is, she wanted a quick and yummy miso-based breakfast to warm her up and nourish her body. And so, this porridge-like morning miso was born.
The morning miso is a great start to the day, as it is full of plant-based protein and fibre. Made of fermented soy beans and grains, miso is full of probiotics for a healthy gut.
3-4 shitake mushrooms, or mushrooms of your choice
1 spring onion, finely sliced
1 tablespoon miso shiro
1/3 cup quinoa flakes
30g firm tofu, diced (or swap in cooked edamame)
1 cup spinach or leafy green vegetable, shredded
toasted sesame seeds
1 egg, fried and sprinkled with chilli flakes (optional)
- Start by frying the mushrooms and most of the spring onion, reserving some for later, until they begin to soften.
- Add the miso, quinoa flakes and tofu and then add 1 cup of water. Bring to boil and then lower to simmer for 2-3 minutes, until the quinoa is cooked. Stir through the spinach and sprinkle over the sesame seeds. If eating with a fried egg simply serve it on top!
It's that simple!
To make this extra speedy why not chop, dice and slice a few days worth of the veggies and tofu? Keep in an air-tight container in the fridge for 3-4 days ready to chuck in your saucepan!
Do you have a quick and inventive recipe you would like to share?