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.
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!
