Today we celebrated my birthday at work with a delicious chocolate cake.
It was a longer work day than I expected, and since lunch was the cake I was feeling a little guilty. So today’s miso soup was pretty green.
There is a trick to putting greens in miso soup. You don’t want them to turn an ugly color and you don’t want them to discolor the broth. If they are leafy enough, you can put them in right before you add the miso, or even afterwards if you think the residual heat will warm them enough. Or, you can cook them separately and add them at the very end.
Today’s miso soup: A quick one using just baby bok-choy and Chinese peapods. I thought about adding scallions, but it would have overpowered these types of greens.