Shiitake Egg Miso Soup

I like Japanese miso soups for breakfast!  Sometimes, the body craves to be fed certain foods unconsciously.  This is a perfect Saturday morning soup after a hard week of work.  Greasy American Diner Breakfasts are not a good way to start a day.  Butter flavored hydrogenated oils, "mystery sausage," imitation ingredients and rancid bacon are not my idea of a good healthy breakfast.  This miso soup will leave you feeling healthy all morning!
     Recipe:  Boil a 10 minute dashi (broth) of sun dried sardines and kelp over high heat.  Strain the broth.  Discard the anchovies and seaweed.  Return the broth to the sauce pot.
     Add a few drops of soy sauce.  Add a few drops of sesame oil.
     Poach an egg in salted par boiling water in a separate pan.
     Simmer the dashi over medium low heat.
     Stir a little bit of miso paste into the dashi.
     Add thin sliced fresh shiitake mushrooms to the miso soup.  Ladle the miso soup into a bowl.  Set the poached egg in the center of the soup.  Sprinkle thin sliced green onion around the egg in the soup.
     This soup is so delicate and healthy!  The delicate flavors are so nice together.  Yum!  ...   Shawna