Nice n Easy Miso Soup

It was when I realizedI had 2 “M” posts and no “N” post that I decided the Miso soup would become “Nice ‘N Easy” because it is. It really is the absolutely easiest, quickest take-the-edge-of-my-ravenous appetite decent meal you can make. I keep a jar of barley miso (my preferred variety, *there are others) in my fridge at all times and when I come in STARVING and need something NOW – and no, I don’t want to sugar binge with a piece of fruit, I make a cup of miso soup.  It’s Nice ‘n easy.

Plug in the kettle, put a heaping teaspoon of miso paste in a good sized mug, when the kettle boils, pour over and stir.  How easy is that?

Want something a little more filling? Add a thin slice of tofu diced into intsy-bitsy pieces.  Want to say you’ve had your greens? Add a generous pinch of dried wakame, rubbed between your palms (this breaks it into smaller pieces).

At the end of her life, Mom loved Miso soup. Some days it was her evening meal. When she’d tell me she was hungry, yet didn’t feel like eating (really), I’d give her a cup of miso soup, with tofu but no wake me. Mom hated greens, unless they were mushy peas. Sometimes she’d eat equally mushy string beans or over cooked spinach. She was, after all, British – those people famous for over-cooked mushy veg! (I hear a clamour of Brits screaming, chasing me down the street, clanging their pots: Out foreigner, out.  Not a foreigner, say I, have a British passport. Why do you have an American accent? It’s not American. It’s Canadian.  Years and years of accent training, born in Yorkshire, had to get rid of THAT accent!) 

• 1 tbsp (1/8 cup), Seaweed – Wakame, raw
• 0.12 cup, Miso

• 30 g, Organic Medium Firm Tofu