Miso life

It’s getting cooler… Japanese houses tend to be really chilly, so people warm themselves up around a nabe (hot pot). I like dining of a big soup with everything I find in the fridge. This one is very simple.

There are seasons for tofu it seems. The new fresh beans are arriving, it’s time to make this un-regular style, retro tofu, a bit on the hard side. That’s my prefered version… for this season.

As you see, even in the package it was not shaped like in a mold.

Ginger as I started having a cold. A hot soup with chili and ginger cures it for me.

Can you tell ? Cabbage, shishito peppers, chili pepper, and ?

fushi, hand-pulled noodles

sato imo (taro)

fish flakes

I have longly simmered the flakes, then added the rest, the sato-imo were precooked. I dissolved the miso and poured into the bowl on the tofu and raw ginger. Mmmm…. I feel warmed up. A cold ? No way.

Cal 463 F7.2g C80.9g P23.2g