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 soup: Satsumaimo (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.
miso59 