A culinary side-track

Ingredients:

2 cups chicken stock
1/4 cup aka (“red”) miso
1/4 cup kimchi
3 eggs
shichimi togarashi and shredded toasted nori to taste

In a small sauce pan over low heat, bring chicken stock to a simmer. Add miso, and stir until it’s well mixed into the stock. Add kimchi and stir, then make an open space in the middle and break the eggs into the space created. Simmer for a few minutes until the eggs are poached to your taste, basting the eggs with stock occasionally so the tops will cook. Serve in a bowl with nori and shichimi..

Amazing pick me up for a hard morning. Especially one that begins after noon.