on the menu: miso soup



Too sick to take part in the festivities today, so I made miso soup instead. I couldn’t face the series of buses required to get to the Korean market yesterday, so I took a chance on one of the Whole Foods brands of miso paste, an American company using traditional Japanese methods to ferment and age the soybeans/grains. Let’s see…Miso Master. I got the country barley one. So good, actually. And evidently a good source of antioxidants.

I may boil some cabbage later. I am 1/4 Irish, after all.