Oh, the joy of a winter garden! It frosted pretty well last night but such happenings serve only to sweeten most of what remains in the garden. There are daikon radishes, and turnips and in the greenhouse there are collard greens and kale at various stages of growth. With this in mind this morning, and having read last night in Masanobu Fukuoka's "One Straw Revolution" that daikon radishes have calming qualities, I decided we would start out our day calmly. So I made a simple egg drop miso soup with fresh grated daikon added raw to the warm bowl of soup.
Start by slicing thin half moons from half an onion and slivering about 5 or 6 small cloves of garlic.
Cut thin ribbons from four fresh (with frost still on them) collard green leaves and four daikon radish leaves.
Beat four eggs in a bowl until slightly foamy
Mash about 1.5 to 2 tablespoons of aka miso into about a cup of water and grated about a cup or so of fresh daikon.
Start cooking the soup by lightly sauteing the onion and garlic in about a tablespoon of toasted sesame oil.
Add about 4 to 5 cups of water and bring to a boil.
Drizzle in the beaten egg a little at a time while stirring constantly.
When the egg is basically cooked (this only takes a few seconds) add the greens and stir gently until they brighten slightly.
Turn heat to low and pour in the miso and water. Do not let the soup come to a boil after adding the miso as boiling destroys the beneficial, digestive aiding bacteria and enzymes in the miso.
Serve into warmed bowls and add a lump of grated daikon.
The only seasoning any of us desired with this combination was a few drops of organic soy sauce.
This will provide a family of four with about a serving and a half of a warming, calming breakfast that won't weigh them down.