Tamago Miso Soup

This breakfast soup takes it's influence from tamago sushi.

1 tsp dashi
2 tsp miso
3 cups water
1 cup steamed white rice
1/2 cup extra-firm tofu cubed (1/2in)
2 eggs
1/2 tsp of sugar
1/2 tsp soy sauce
1/2 tsp of butter
4 approx. 3 inch rectangular pieces of nori seaweed.
1 green onion, diced

Boil the water in a sauce pan. When the water comes to a boil, turn down the heat to simmer and add the dashi. Put a splash of the hot water in a bowl and mash the miso into the water until it's disolved and return to the pot. Simmer on low heat. Don't boil.

Beat the egg with the sugar and soy and pour into very lightly buttered pre-heated small (8") non-stick skillet on medium-low heat. Swirl the egg in the pan to create a round omelete. When the bottom is firm but the top is not quite set, gently fold one end the omelete over every two inches so you've got about 4 layers. Press lightly down on the omelet to flatten and cook until the inside is done and the outside is just lightly brown. Cut the omelete into four pieces. Top each egg piece with the nori. Set aside.

Add the rice to the pot of simmering miso and heat briefly. Place tofu into each serving bowl and pour in the soup, topping with the two pieces of tamago and nori. Garnish with green onion.

Serves 2