Have you ever slurped down a bowl of miso soup for breakfast?

I hadn’t.

Until I needed to take a photo for this blog post when there was some actual daylight at my disposal.

There isn’t a whole lot of daylight during the winter months in Seattle, so you gotta seize the moment when that moment arises.

Therefore miso soup for breakfast was necessary.

I do prefer a sugary first meal over a savory one.

Although a steaming hot bowl of soup is always welcome when there’s a nip in the air.

Based on the photo you might think that I went overboard with the soup additions, but I do like my miso soup to have a bit of substance.

A little more chewing is required, so don’t go choking on a clump of green onions.

That’s never a good time.

This may not be the most authentic recipe, but it gets the job done well enough.

Plus, it’s vegan and gluten-free… if that’s your thing.

I always appreciate when restaurants use vegetable stock in their risottos (versus chicken stock) so I thought it wouldn’t do any harm to leave out ingredients containing hidden seafood in this instance.

Dashi, I’m looking at you.

Sneakiness is never received well over here.

Unless for some reason you’re playing hide-and-go-seek, which would be a little questionable if you’re capable of actually reading this post.

But no judgement.

This soup only takes about 5 minutes to prepare, so you really don’t have any excuses now, do you?

Simply place white miso paste, sliced green onion, shredded carrot, cubed tofu, nori (aka weed of the sea) and toasted sesame seeds all together in a small bowl, then stir in a cup of boiling water and keep stirring until all that miso is dissolved.

Bam! Miso soup is served.

P.S. Don’t burn your mouth.

P.P.S. Miso is apparently really healthy. Although I wouldn’t eat it straight out of the container by the spoonful. It ain’t as magical as peanut butter after all.

P.P.P.S. Bon Appetit inspired me this time.