Miso Soup Recipe

After cooking miso soup with Marcela for Dinner Night, it opened my eyes to how easy and versatile it is. I bought some dark brown barley miso, shitake mushrooms, arame seaweed, beautiful blue-green kale, onion, sesame oil and cilantro. I softened the onions, then added the shitake mushrooms and kale with a little water and simmered for 10 minutes. Meanwhile, I dissolved the miso (maybe 2 TBSP) in a cup of hot water and made a muddy glop. I added the miso mud and 4 cups of water and the seaweed and allowed to simmer on the lowest heat possible. I added about a teaspoon of sesame oil and cilantro to each bowl. So soothing a delicious.

5 cups water
4 stalks Kale chopped
2 TBSP Miso
½ Onion
5 large Shitake Mushrooms thinly sliced
Maybe 2 TBSP Arame seaweed (or more)
Sesame Oil
Cilantro

Why does this soup rock? 1. Leafy green vegetables, 2. Fermented Miso, 3. Shitake Mushrooms good for your immune system, 4. Seaweed=minerals, vitamins, etc.

Baby on the way!

Now that we are in the process of reproducing, I thought that I would start a blog to share silly thoughts with family and friends. I’m hoping to post pictures soon of my growing belly and later our growing child.

Putting on an apron today with a slight baby bump, I couldn't decide whether to tie it over or under the (slight) bump. I'm navigating my changing body in these little moments.