The Makeshift Cook

It hardly seems worthwhile to post a recipe for something as adaptable and easy as miso soup, but I'm home sick today with a head full of snot (bon appetit!) and all kinds of aches and pains and miso soup is one of the only things I reliably want to eat when I feel crappy. It also uses stuff I always have in my kitchen and requires minimal preparation, which is perfect when you really only have the energy to lie on the couch and maybe moan a bit.



Miso Soup
For the broth:
2 cups or so of water, just off the boil
1 plop of miso, to taste--I use about a tablespoon
A squirt of Sri Racha or other Asian hot sauce, to taste
A dollop of sesame oil

For the soup's insides:
1 small clove of garlic, minced
1/2 tsp of fresh ginger, minced
1/2 a brick of firm tofu, cubed
A little oil for the pan
Veggies: shredded carrots, scallions, bean sprouts, chopped spinach, chopped romaine, or whatever your sickly heart desires. Today I used spinach, carrots, and romaine.
Sesame seeds

Heat your water (in a teapot is best!) and heat the oil over medium-high heat in a saute pan. Add ginger and garlic and cook for a bit, then pat your tofu dry and chuck that in the pan too. Sprinkle a little soy sauce or Bragg's Liquid Aminos on the tofu, if you like (I like).

Meanwhile, chop your veggies into sweet little bits. When the water is hot, pour it into your biggest soup bowl and dissolve the miso in it. Add Sri Racha and sesame oil (if you have it). Stir well and taste it to ensure its deliciousness. Finally, scrape your saute pan into the broth and top with veggies and sesame seeds.

This is also delicious with noodles, obvs.