Now that I have completed the one-week cleanse it is nice to indulge in a little wild caught sockeye salmon.
This morning I took a small piece of the salmon left-over from last night, along with left-over veggies, cut up strips of nori, a handful of left-over basmati rice and put together a pretty decent instant miso soup for breakfast this morning.
One of the things that I like about soup for breakfast is that it makes such a warm, liquid, soothing first meal. Every breakfast is different because you can so easily compose a different soup each morning using different vegetables, grains, or seasonings. When you are in a hurry - as I was this morning - you can re-invent last night's left-overs.
Sometimes I make a large batch of miso soup using a homemade dashi broth. When I make larger batches I store what I don't use in a large glass mason-jar and have that for several days.
Rather than add the miso to the whole batch of broth I add the miso to each individual serving. I dissolve the miso into each individual serving so that the live enzymes in the miso are not lost by re-heating.