Miso soup is very easy, perfect for a (pregnant) mother of a toddler! Boil water ‘lightly’ so it’s steaming but not bubbling hot, which would kill the live friendly bacteria in the miso. Put some miso in a bowl, and here my lazy way is to add a splash of the hot water to blend the mixture with the back of a spoon till smooth. Then add the rest of the water till it’s the taste and concentration you like. Traditional miso is made with water boiled with flaked bonito fish and/or kombu sea(weed/vegetable), which give it a lovely depth of flavour but are too much effort with my baby tugging at my trouser leg.
I was happy because this involved 1) cracking open a cookbook and trying a new recipe–this one called for udon noodles, which I’ve never had in miso soup; and 2) opening a package of organic whole wheat udon noodles which had been in Deep Storage for an undetermined period. Needless to say, they were in real risk of never being used. Ha!
Chic Vegetarian Cuisine’s mushroom kinpira inspired this recipe too. I boiled the noodles seperately, rinsed off excess starch, then prepared the veg à la kinpira, finally adding the veg and noodles to the miso. Good stuff.
A fine lunch: Maangchi’s courgette jeon (‘pancakes’) and tofu side dish no photo as I had ten minutes to eat it before running out the door!
Just for inspiration, I signed up for the Vegan Month of food (Vegan ‘MoFo’) event this month. The official guidelines suggest food blogging every weekday, but that is much too ambitious for a full-time working mother of a baby like I am. Que sera, sera!
First up: Aeri’s Kitchen Hobak juk / pumpkin porridge with rice balls, her Halloween special recipe. Don’t those rice balls lend themselves perfectly to becoming spooky floating eyeballs? The dish was meant to be made yesterday, but Madeline is sick so she kept us busy. Nevertheless, it’s just in time to start out Vegan Month of Food.
It would be even faster to microwave pumpkin quarters, but I baked a pumpkin cut in fours (not halves like Aeri did) with pumpkin seeds on the lower cookie sheet level. No aluminum foil, but a generous drizzle of olive oil over the cut pieces and, of course, over the seeds (plus salt sprinkled on the seeds). I’m cooking Maangchi’s soybean side dish / Kongjang using black soybeans and the slow cooker with just a little bit of water, to transfer later to a saucepan on the stove with the rest of the ingredients. Slower cooking methods are perfect for distracted parents. Speaking of that, Madeline got into something!