#FromScratch: Miso Soup

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Last week, the temperature dropped [and] it began to feel like soup season.

Given my recently discovered love of miso, I decided to give miso soup a whirl.

Upon Pat’s recommendation, I bought a 4 pack of miso soup starter packets at Trader Joe’s; I prepared the soup according to the directions on the package: done!

I added baby bok choy, carrots, and mushrooms when it dawned on me that I neglected to buy any type of noodle: ramen, udon, et cetera.

I decided I would get a little creative on my own. [In retrospect, not a wise choice on my part.]

In the absence of noodles, I added some broccoli slaw thinking it would serve as a noodle substitute. What I thought might be a moment of genius transformed an otherwise tasty miso soup into this yuk! tasting soup that I really wouldn’t offer to anyone: EVER.

Redo on the Miso:

I was in Whole Foods this morning to get the ingredients for more miso soup because I can not allow the bitter nastiness of my first batch serve as my miso soup experience.

On the menu for lunch, miso soup with bok choy, carrots, mushrooms, and udon noodles.

Easy, peasy; easo, miso; however, even with the udon noodles, I didn’t like the taste at all.

I ‘ll be cooking up a pot of Cowgirl Chicken Chili Stef Sacks style for the evening meal today: Joiners?!

3 Comments

  1. Anti-Cancer Club
    Anti-Cancer Club / December 15, 2016 at 10:21 am /Reply

    Can you share the recipe for that amazing chili?

    • Stephie
      Stephie / December 19, 2016 at 1:04 pm /Reply

      The amazing chili recipe is not mine to share, but it can be found in What the Fork are You Eating?! by Stefanie Sacks.

  2. Anti-Cancer Club
    Anti-Cancer Club / December 15, 2016 at 11:02 am /Reply

    And maybe miso dressing on the broccoli slaw?

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