Miso Soup with Pea Sprouts and Eggs

Today's miso soup is made with pea sprouts and eggs. Pea sprouts (豆苗) are often used for stir fried dishes in Asian cooking, but they are also great in soup. This healthy and nutritious soup takes little time to prepare, and it's perfect for breakfast.

Ingredients:

• 4 cups dashi (Japanese soup stock)
• 3 tablespoons miso paste (white or red)
• 1 cup pea sprouts, washed and trimmed
• 2 eggs
• 2 green onions, thinly sliced
• 1 sheet nori (seaweed), cut into thin strips (optional)
• 1 tablespoon soy sauce (optional)
• 1 teaspoon sesame oil (optional)
• Cooked white rice for serving (optional)

Instructions:

1. In a saucepan, bring the dashi to a simmer. If you don't have pre-made dashi, you can make it by dissolving dashi powder or using kombu (kelp) and bonito flakes.
2. In a small bowl, whisk together miso paste with a ladle of hot dashi until smooth. Add this miso mixture back into the saucepan with the remaining dashi. Stir well.
3. Allow the miso soup to simmer gently, but do not boil, as boiling miso can reduce its flavor.
4. Crack the eggs into the soup, one at a time, allowing them to poach. You can gently stir the eggs if you want them to disperse in the soup or leave them whole for a more traditional presentation.
5. Add soy sauce and sesame oil if desired, adjusting to taste.
6. Just before serving, add the pea sprouts to the soup. They will quickly wilt in the hot liquid.
7. Ladle the miso soup with pea sprouts and eggs into bowls.
8. Garnish with sliced green onions and nori strips if using.
9. Serve the miso soup hot, optionally with a side of cooked white rice.