This recipe is a great way to start your day. I find if I have eggs for breakfast, I am not hungry or distracted by food until lunchtime. If you don’t have dashi, you could use a homemade stock. I use red miso in winter and lighter shiro miso in the hotter months as it is less salty. Serves 4
4 spring onions, sliced, plus extra to serve
3 tablespoons olive oil
2 sheets of nori, torn, plus extra to serve
300 g mixed mushrooms (I use shiitake, enoki, Swiss brown, chestnut or oyster)
1 teaspoon white miso
250 ml (1 cup) hot dashi
Whisk together the eggs and spring onion. Heat ½ tablespoon of the oil in a 20cm non-stick frying pan over medium heat. Add a quarter of the eggs and top with a quarter of the torn nori. Cook until the edges start to set, then lift one edge and tilt the pan so that any uncooked egg runs underneath. Cook until just set, then turn over and cook on the other side until cooked through. Transfer to a plate and keep warm. Repeat to make four omelets in total.
Heat the remaining oil in a large non-stick frying pan over high heat, add the mushrooms and cook for five minutes, or until the mushrooms are golden brown and any moisture has evaporated.
Blend the miso with the dashi, add to the mushrooms, reduce the heat to low and cook, without boiling, for another five minutes.
Serve each omelet in a shallow bowl, topped with the mushroom miso broth. Top with the extra nori and spring onions.