miso soup

- shiitake mashroom soysause rice with instant miso soup -

finally it's getting colder in Japan and

great season to enjoy soups!

especially miso soup

i don't prefer to eat in hot summer days

but now

i'm already missing miso soups.

all you need is :

miso

finely chopped green onion

(wash them and wipe them before adding for longer preservation)

a pinch of dashi stock

or

dried bonito flake

just put them together!

if salty, add a teaspoon of mirin

this miso paste can be presereved about a week in fridge

just make a ball of miso paste and

place it in the alminium foil

then grill for a few minute in the toaster

until its surface gets slightly browned

ready to carry miso paste in your bento!

tuck it in your lunch box

(if you eat at home, no need to grill)

take seaweed(nori) with you

and shred nori after adding hot water

done!

dried bonito flake and dashi stock