Tuesday, November 10, 2009
Mispoona-miso soup with udon noodles and boiled edamame.
We had some lingering mispoona from last week and decided to wilt it into this simple miso-based udon noodle soup.
There was a time when we used to buy those miso soup "packets" which contain powdered miso along with dried seaweed and tofu. Then we realized it's ridiculously easy to just keep a container of miso paste in the fridge (it keeps indefinitely) and a bag of dried wakame seaweed in the pantry. Now it's an easy standby dinner to which many vegetables can be added for variety.
In Japan miso soup is often eaten for breakfast, but we're not that authentic.