Forgive me, friends, for I am offering up another miso recipe in the span of only a couple of weeks. (If you haven’t tried the brown rice waffles, give it a go – they are so good). The reason for this recipe double dip is simple: I bought some miso and got creative as to how to use it. A small tub of miso will last a really long time, since you only use it a tablespoon or two at a time, which provides for lots of different experimentation options.
Odds are, you’ve had miso soup, even if you don’t know that you have. It’s a common appetizer soup in Asian dining. A teriyaki restaurant we used to frequent serves a small bowl with every dinner. That restaurant incarnation was simply broth with some scallions, but my version is a little more colorful and filling. You can eat this as a meal or a snack.
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