This is the meal most consistently whipped up by the hubby, when he comes home late from work.
Most of the time I am the dutiful wife and have dinner ready and waiting for him to heat up (as he misses dinner with us most nights). We do one meal in this house, no separate kids meal with adults eating something different later – too much effort plus I never know what time he’s going to come home and I’m hungry when the kids eat.
On the odd occasion, various things happen (or don’t happen) and he’s left to fend for himself. He loves to cook, so who am I to interfere?! Sometimes he’ll cook this on a Saturday for lunch and Goose loves it. She can’t get enough of the dried seaweed…(?!)
It’s most certainly easy peasy and it tastes divine!
This recipe is based on what he told me – he made it up as he went along, so this is his version.
JAPANESE MISO SOUP
- 1.5 tbspn red miso paste
- 2 cups water
- tofu cut into 1cm cubes (approx. 6 cubes)
- 2 mushrooms, sliced
- dried seaweed (2-3 small squares)
- 1 spring onion, sliced
1. Boil water on stove. Add miso paste and stir until dissolved.
2. Add mushrooms and wait till they cook (a few mins).
3. While waiting, fry tofu in frying pan on high heat for approx 1 minute.
4. When mushrooms are cooked, turn off heat. Add spring onions, seaweed & tofu.
Play around with it. Adding bok choy, udon noodles or dumplings is also delicious!
Obviously just multiply the amounts of liquid, etc. for more people.
Check out this link for all kinds of different miso soup recipes done in all different ways with many different ingredients.
Now it’s your turn!
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