#MushroomTofuPerillaSeedSoup

20251119 #breakfastdiary day 1566, -4°C/clear, 20 min/exercise (M) 'If nothing comes up, I cook and eat a different breakfast every day from the day before.' This statement comes with the caveat 'if nothing comes up.' That 'something' means being too sick to even manage breakfast, or having to be away from the kitchen for a business trip or travel. Of course, there are small exceptions too, like the once-a-year fasting day for a health checkup, when breakfast gets skipped. But to be sick enough to skip breakfast, it would basically have to be serious enough to lose your sense of smell and taste — like catching COVID-19 and losing taste and smell. For a 'professional breakfast-er' who enjoys breakfast every single morning, losing the ability to taste and smell would be a major event. And it would also be a genuinely depressing situation — one where you couldn't detect even a hint of fishiness while curing 1kg of fresh South Sea anchovies into anchovy paste. (Najosik, Breakfast Every Day: 'Lonely or Sad, I Still Eat') I wrote at length about skipping breakfast for a few days due to a business trip. Somewhere between breakfast and lunch, the timing was awkward, so I ended up finishing the whole pot, and now I'm a little too full. Still, only 280kcal #MushroomTofuPerillaSeedSoup

1/4 onion, plenty of meaty oyster mushroom, 1/2 block tofu, 5T perilla seed powder, scallion, sesame seeds, perilla oil, (broth) 1t seafood stock powder, 1t oyster sauce, 1t tuna sauce/anchovy sauce

1. Heat olive oil in a pot and sauté the onion and garlic, then add the meaty oyster mushroom and sauté a bit more. 2. Pour in 500ml water, add 1t seafood stock powder, 1t oyster sauce, and 1t tuna sauce, and season. 3. Crumble in half a block of tofu by hand, and finish with a generous 5T of perilla seed powder, scallion, sesame seeds, and perilla oil.