In case you haven’t heard, it’s been unseasonably warm in our part of the world. Yesterday was a record-breaking 37C (99F) – and that’s not including the humidex. Our little window air conditioner isn’t really cutting it these days. Needless to say, the idea of spending as little time as possible in front of a hot stove is pretty appealing.
We made a batch of this Miso-Glazed Eggplant and have been eating it in sandwiches for days! It’s super easy. My only advice is to thin the marinade quite a bit, otherwise it’s almost like a paste and will spread on too thickly and be very salty. Also, we skipped the scallions since we were using it for sandwiches.
Yum! Speaking of YUM, my dear friend Ronald from the Netherlands sent me an amazing care package. He included all my favourite foreign goodies (so many tins of tartex paté! speculoos spread galore!) as well as about a million other great things I had never had before. I’ll never have to buy sweets again!
“Miso, miso – fighting in the dojo –
– The Mighty Boosh
This light, brothy, flavourful soup is rich in minerals and calcium and is just so good.
I came from a pretty sheltered, uncultured small town with only a couple chain family restaurants in it, and my family really didn’t do “ethnic” food aside from Hungarian at home. When I grew a bit older and started hanging out with Trevor, he introduced me to eating Japanese food. Miso soup (pronounced mee-so) was one of the first things I had and I was in love immediately – with the soup and him! – so it has kind of a special place in my heart. My love of all things Japanese is deep and abiding.
4 cups water
1/3 cup miso (can be found in Asian markets and health food shops)
3 green onions, chopped
1 tbsp shredded nori or wakame seaweed
1/2 block firm silken tofu, cut into 1 inch cubes
dash soy sauce (optional)
Bring water to a slow simmer and add seaweed. Allow to simmer at least 5-6 minutes. The longer you simmer the seaweed, the less of a salty fishy flavor it will have.
Reduce heat to very low and add the rest of the ingredients. Stir until miso is well dissolved. Its best not to boil the miso, as this will ruin some of its healthy properties as well as change the flavor of the soup. Makes 4 servings.
Note: Miso soup at restaurants often has bonito (dried fish flakes) in it. Don’t forget to ask!