I was happy to be working from home today as the weather got cooler and I craved soup for lunch. Miso soup is almost an instant soup because if you choose your ingredients thoughtfully, you can cook it from scratch in just five minutes. So today’s soup was a quick one and I left the rest on the stove for dinner.
It’s time to go back to my ultimate source for miso soup and check out the suggestions for the autumn. Right away I saw one called “milk miso soup.” I feel like I’d probably never make a miso soup with milk. I have never had such a soup while in Japan and I wonder if it is really a thing. Maybe some time I will feel adventurous enough to try it, but if I do I’m sure I’ll use soy milk. Falls into the category of “not today, thank you.”
Today’s miso soup: A quick-cooking soup with thin slices of daikon, hakusai (Chinese cabbage), scallions and tofu. I put the daikon and the white parts of the cabbage into the pot cook for a few minutes before adding the rest of the ingredients. With greens it is important to divide the tougher parts from the more delicate parts so that delicate parts are not overcooked. Even with the daikon, it cooked very quickly and made for a filling lunch at my desk.