Rice and Miso Breakfast Soup (Ojiya, sort of)
Posted by fourclankitchen on February 23, 2010
If you are like me and need a salt hit for breakfast, this Japanese rice and miso soup dish is for you. Once when a snowstorm hit Chicago and I could not return home, I stayed overnight with my friend Tomomi, who made this for breakfast. Her version contained instant dashi (Japanese fish stock) granules, a strip of nori (dried seaweed) and a nori, cayenne sesame seed spice mix whose name I have forgotten. I don’t particularly like the taste of seaweed or dashi, so I have made some alterations. This whole prep takes about 5 min. and is the ultimate comfort food.
1 cup precooked rice (short grain is what T used, but I use left over basmati)
1½ cup water
1 ½ tbs. red miso
A pinch of cayenne (optional)
1 egg (Use 2 eggs if you want a less brothy soup, as in the image, or replace with cubed soft tofu, if you prefer a vegan version)
1 tsp. scallions or cilantro, finely chopped for garnish
Boil water in a small saucepan. Separate the grains of rice so that the rice is not lumpy- this is easier if you microwave the rice for 1 min). Add the miso to the water. When the miso is fully dissolved, add the rice and the cayenne (if using). Turn the heat to medium low and let the rice come to a boil. Meanwhile, slightly beat the eggs in a measuring cup with a spout. Pour the egg on top of the simmering, blurbing-gurgling rice and swirl it (the egg) gently once or twice using a fork or chop sticks. Then allow the egg to set (without stirring) so that it forms delicate threads-1-2 min. If you are too vigorous, the egg will form clumps. This will taste just as good as the threads, so don’t worry. Adjust the salt, add the scallions or cilantro. Slurp it up.