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).

Here’s their version of it.

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”.