Back to Miso Soup

The holiday season has begun with all kinds of goodies. But after a delicious Thanksgiving and delicious leftovers it feels good to get back to miso soup. I had a consultation with my refrigerator and came up with a soup that included leftover (uncooked) vegetables. It was an odd combination, but strangely delicious.

Today’s miso soupSatsumaimo (Japanese sweet potato), Japanese cabbage (from the Japanese farmer here in Amherst), and aburage (thin deep-fried tofu). In retrospect, a little black sesame seed on top might have been nice.



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