As a salute to the end of our long winter confinement, we seem to have contracted the latest public incubation system virus – and this time it’s a stomach thing. Oh mercy. Mr. Little Sis was the first to fall, then my little boy, then yesterday while checking out at Costco I succumbed. I imagine it is a matter of days (hours) before my daughter gets knocked out as well. Cooking for a family of four can be a challenge. Cooking for people who feel awful is an entirely different puzzle. While the one poor soul who’s suffering really doesn’t want anything – or just wants to test the waters, the others who aren’t yet affected are starving and ready for dinner.
My solution to this was to devise a soup that would allow each person to cater to their level of hunger/food readiness. But what to use for broth? And then I saw it. The miso paste container sitting there so innocently in the fridge. I’d bought it to make this delis cashew based cheddar and for whatever reason, didn’t even consider making soup with it even though miso soup is one of those rare birds that gets 100% positive response at my table.
A quick perusal of the internet and some cookbooks and I was off to the races. The beauty of this idea is that it’s totally variable, kind of like a soup version of our Varia-Bowl.
- 2-3 t miso paste per cup of water (I used 2 for a mild flavor)
- However many cups of water you need to make enough soup.
That’s it. You boil the water and then add the miso paste. Yes, it’s that simple. No the paste won’t dissolve completely. If you’ve eaten miso soup in a restaurant, you’ve seen the same thing – thicker broth on the bottom, thinner broth on the top.
While you’re waiting for your water to boil, assemble your add-ins. If you want noodles, you should obviously start them first as well.
- cooked rice noodles
- thinly sliced mushrooms
- shaved carrots
- chopped cilantro
Others That Would Be Great
- seaweed, of just about any kind
- lemon juice
- red pepper
- spring onion
You really could put lots of things in there, and the fun of it for us was building that bowl of soup right at the table. I dished up broth for everyone and then we each constructed our own miso bowl, perfectly suited and seasoned for our health level and taste preferences. Delish!