I’m searching for oatmeal alternatives for breakfast this year – having finished the 365 Oatmeal Project in 2015 – my wife suggested going Asian. One thing that’s very different about the culture of the east, breakfast isn’t too much different than what you might see served at lunch or dinner! So why not? I’ll give … Continue reading Vegan Miso Soup
Miso soup is so easy to make! Take two cups of water to a boil, add a tablespoon and a half of miso, slices of garlic and shallot, soft tofu, mushrooms and spinach. Simmer for five to eight minutes. That’s it! Done! Healthy, tasty and totally vegan. I topped it with some green onion. Peace! Continue reading Miso Mushroom Soup
Nothing beats a bowl of hot miso soup for nutrition and ease of preparation! I boil 2 cups of water and add a tablespoon of miso with minced garlic and diced firm tofu. Later, I add spinach and stir until it softens. That’s it! Serve with brown rice and you have a nutritious, simple meal! Continue reading Miso Soup
Today we went to the Korean market west of Baltimore. We loaded up on supplies, which included some organic miso. It worked well with 2 cups of water! I added two teaspoons of miso and brought it to a light boil. I added cubes of extra firm tofu, two minced garlic cloves and a chopped … Continue reading Miso Soup
Happy Memorial Day Weekend! I’m enjoying my second day of vacation. After we got the kids off to school, I fixed a simple miso soup for breakfast. Take two cups of water with a tablespoon of miso paste to a rolling boil, add some silken tofu, spinach and a minced clove of garlic and you … Continue reading Miso Soup
These days I’ve been eating oatmeal for breakfast, but we ran out! Miso soup is a great alternative. I added a handful of fresh spinach with a cup of homemade diced firm tofu. My wife made some great kimchi too! Continue reading Korean Breakfast is healthy!
Always a simple and filling breakfast, miso soup is a Korean mainstay. I make mine with two cups of water, spinach, tofu and a heaping tablespoon of miso paste. The radish kimchi and some brown rice make this a healthy start to the day! Continue reading Miso Soup
My wife and I enjoyed an awesome lunch today. We’ve got some fried collard greens mixed with okara, kale, romaine lettuce, radish, germinated brown rice, carrots, avocados, cherry tomatoes, raw unsalted sunflower seeds and to top it off, a homemade cashew cream sauce made with grape juice! For breakfast, I enjoyed Miso Soup with Silken … Continue reading Another great day to be a Vegan!
Yesterday I discovered an app called Steller. It has a variety of layout templates and styles to make it simple to share photos, video and text. I experimented a little with my breakfast: How to make Miso Soup. Not sure of the availability with other-than-Apple products, but it’s free, it’s good-looking and it has a … Continue reading New iPhone App
An easy healthy breakfast, this soup will warm your insides and fill you up! Take 2 cups of water to a boil with a tablespoon of miso. Stir until the miso has dissolved. I added a tablespoon of okara (we put it in everything). Add some soft silken tofu and simmer for five more minutes. … Continue reading Miso Tofu Soup
Planning meals is not one of my strong points. While surfing Google+ this morning I saw something that caught my eye and we even had all the ingredients. That’s spur of the moment cooking. So here’s what I found: “Easy miso soup recipe anyone can make. 4 cups water, 1/3 cup miso paste, I nori … Continue reading Good Morning, Miso!