This is a very tasty and spicy breakfast soup that we served with buttered toast and sliced tomatoes and/or avocados. I have decided to give options on how to use this and future recipes for Oryoki service for either the breakfast or lunch meals as we will probably serve them at our retreats. Most will have a vegan and/or monastic option and ways to serve other ingredients that some retreatants may not be able to eat as condiments to be added as desired. I use and recommend gochugaru (Korean Chili flakes) for spice as it is not very hot and adds a wonderful pungent chili flavor. It is milder than most chili powders or flakes as most or all of the seeds and inner membranes are removed from the peppers before they are processed to make the chili. It is the essential ingredient in making authentic Korean kimchi. If you want a hotter chili you may add cayenne or other chili.
Ingredients
- 3 Eggs, hard boiled, peeled and halved (use tofu for vegan)
- 1 Tbsp Butter (avocado or coconut oil for vegan)
- 1 oz Mushrooms, sliced
- minced fresh ginger
- 1/4 tsp Turmeric powder
- 1/8 tsp Black pepper
- 1/8 tsp Cinnamon
- Pinch Korean chili flakes (Gochugaru)
- 1 oz Shredded cabbage or broccoli slaw mix; or daikon or turnip, cut into matchsticks
- 1 oz Shredded carrots
- 2 Cups Water (use can of coconut milk for part, shaking can to mix before opening )*
- 1 Tbsp Red or other miso
- Nigella or black sesame seeds
- Chives or chopped green onions for garnish (optional)**
- Chinese Chili Oil, condiment***
- Cottage cheese as condiment, large curd preferable.
Directions
- Boil eggs and peel (may be done the night before) or cube tofu.
Sauté mushrooms in melted butter or oil until beginning to brown. Add minced ginger and spices. Stir and add other vegetables and continue to sauté for several more minutes until fragrant.
Add water and coconut milk, bring to boil, reduce heat and simmer until vegetables are tender. You may let sit for a while to allow flavors to blend. Reheat when you are ready to serve.
Add ladle or two of hot broth to miso and stir to dissolve. Add miso back to soup.
Cut each peeled egg in half and place into the soup, yolk side up or add tofu. Gently reheat, if necessary but do not bring to boil after miso is added.
Garnish with fresh chives or green onions and nigella or black sesame seeds, as desired.
* Use more than one can of coconut milk if ratio of water to coconut milk approaches 6:1.
** Serve separately as condiment, if monastics present.
***Serve Chinese Chili Oil for more heat and spice for both meals. Several variations of this delicious condiment can be found at https://youtu.be/DUDKIcYltZA.
ORYOKI: BREAKFAST—Serve eggs or tofu and soup in Buddha bowl, toast in second bowl, and sliced tomatoes and/or avocados in third.
LUNCH—Add rice for either Buddha bowl or second bowl and a green salad for another bowl with dressing, oil & vinegar, toasted croutons, cottage cheese, and nuts as condiments or fourth bowl.
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