California Miso Soup

This is my favorite breakfast of all time. As a Californian part Japanese yogini, this is the perfect blend of traditional and contemporary, with an Ayurvedic twist. It’s light but warming, which is ideal for breakfast and can be made hardy by adding protein. It’s balancing for all ayurvedic doshas or types. It takes about 20 minutes depending on the ingredients and how small you cut the veggies. I usually make a batch for a few days and warm it each morning.

Boil together:

2 quarts purified water with ample fresh grated ginger and turmeric
1 piece kombu seaweed (optional but traditional)
2 red potatoes
2 japanese sweet potatoes
1 onion (optional)

When the sweet potatoes are soft but not done add chopped kale or collards, for quicker miso add chard or arugula .

Turn off the soup, and mix in miso paste (Tip: You never want to boil miso). Try this easy mixing trick: fill a mug with the broth, add paste to it and stir with a fork to break up miso , then add the broth paste back to the whole soup.

Add egg (poach an egg in the water before you add the paste or cook it on the side), quinoa, rice, or meat/fish for protein.

Garnish with avocado, fresh cilantro and a drop of ume plum vinegar. This makes its spectacular!