I’m searching for oatmeal alternatives for breakfast this year – having finished the 365 Oatmeal Project in 2015 – my wife suggested going Asian. One thing that’s very different about the culture of the east, breakfast isn’t too much different than what you might see served at lunch or dinner!
So why not? I’ll give it a try. This is miso soup with brown rice and kimchi.
To prepare the soup, heat two cups of water to a slow boil. Add a tablespoon of organic sodium-reduced miso. Stir until it dissolves. Then add silken tofu, minced garlic and cook for five minutes on medium heat. Add a heaping amount of raw spinach and stir until it’s covered. After a couple of minutes, the spinach will reduce. Serve and garnish with green onion and pepper. The kimchi is a vegan version my wife makes with soy milk instead of fish sauce. Don’t ask. She follows her mother’s recipe and it isn’t written down. I keep wanting to document her steps for making kimchi, but she’s like Santa’s elves and makes it when I’m sleeping! The brown rice is a staple in our home. We have a Korean rice maker and it always has warm servings of brown rice ready to grab.
So there you have it! It takes about the same time to prepare as my oatmeal did. It’s tasty too. I’m full and there’s still more to eat. Miso comes from soybean and there’s a lot of protein there. Also, the tofu comes from soybean curds — more protein. The brown rice is healthy and the kimchi is probiotic. Garlic is good for you, and of course you know spinach is awesome! Have a healthy vegan day!