After being home, talking with Erin about the wonders of miso (she just finished the book “The Kind Diet”), I started getting a hankering for miso soup. But not the powdered, pre-packaged kind, but rather real miso soup. I happened to find miso a week or two ago at New Leaf for a spring roll sauce, so I just poured the rest of it in some gently warmed water (boiling isn't recommended), added some soy sauce, kale as a seaweed substitute (I don't like fishy flavors), fettuccini (because I couldn't find udon or soba noodles at publix), and tofu. So while it wasn't entirely authentic, it did the trick. Next time I think it would be worth finding the udon noodles though… you can tell the difference.
May 23, 2017