I was alone most of this week (Debbie in CA again, business and family), so cooking away.
On Wednesday night I was inspired by a couple of huge cans of miso we have in the fridge. What can we make?
From Epicurious comes the Miso Stew recipe. It’s essentially a very hearty miso soup with oodles of “sea vegetables” (aka seaweed), tofu, and, surprise of surprises, quinoa (I’m sure that’s not too authentic).
And here’s mine:
Aside from irrational exuberance with the asune flakes, it doesn’t look too shabby.
Tasted good, but not remarkable. I guess there isn’t a remarkable miso soup unless you count “perfection of small things”.