Mi-So Lovely Breakfast Bowl

On a trip to New York, I noticed a lot of miso on menus. From breakfast cafes to the famous miso black cod at Buddakan. They inspired me to play with some miso recipes of my own and I fell in love with this flavourful ingredient. This recipe makes a delicious breakfast and the leftover quinoa is a great base for salad or with poached chicken and greens for a mid-week dinner.

INGREDIENTS

• Miso quinoa*
• 1 tbsp brown miso paste
• 2-3 stalks of green or purple kale
• 1-2 eggs
• 1 tsp black/white sesame seeds

Optional:  Chilli flakes and seaweed sprinkles.

METHOD

*MISO QUINOA

Combine 2 cups of water and 1 cup of quinoa in a saucepan and bring to the boil. Turn off the heat and stir in 1 tablespoon of miso paste. Cover and let sit for 12-15 minutes or until all water is absorbed. When you see little tails appear it’s cooked.

Keeps in the fridge for up to 5 days and can be added to breakfast with eggs, in other salads or as a side for dinner.

BREAKFAST BOWL

Remove kale leaves from stalks and roughly chop, and add a handful of English spinach. Bring 2 saucepans of water to the boil. When you’re ready to eat, drop in the greens for 1 minute, drain and add olive oil. Poach the eggs.

Build your bowl layering 1/2 cup miso on the bottom, the steamed greens, then the eggs. Sprinkle with sesame seeds (and chilli flakes or seaweed if desired).