Tomato Egg Miso Soup

20260104 #breakfastdiary day 1604, -1°C/mostly clear, 20 min/exercise (M) Miso soup is a fixture in every meal scene in Japanese films and anime. Miso (みそ) is a traditional Japanese fermented seasoning — boiled soybeans mixed with koji (usually rice or barley koji) and salt, then fermented and aged into a thick paste. It's in the same 'fermented soybean paste' family as Korean doenjang, but since rice or barley is often used alongside the soybeans, it tends to taste milder, with a more pronounced umami and a subtle sweetness. Miso soup, made by dissolving miso in hot water, is typically drunk straight from the bowl first, then the solids like tofu and seaweed are picked out with chopsticks. Light, easy-to-hold lacquered wooden bowls were common, and sticky japonica rice paired well with chopsticks, so this style of eating likely settled in naturally. Mixed the rice in and scooped it up happily with a spoon, which reminded me of this bit about miso and miso soup. Approx. 130kcal Tomato Egg Miso Soup

1 tomato, 1T miso, 1 egg, a little chopped chives

1. 500ml of water is about right. Cut the tomato and add it to boiling water, simmer briefly. 2. Scoop out some broth with a ladle, dissolve 1T miso in it, and pour back in. 3. Turn off the heat, crack in 1 egg and stir, then top with chopped chives.