Every morning for nearly 40 years,I’ve made fresh miso soup for my family.
While that’s happening, I dissolve some miso in dashi and stir it in to the pot.
The soup gets ladled into bowls and sprinkled with sliced scallions and a pinch of shichimi pepper.
Rick Poon
It’s ready in no time.
Miso soup is my husband’s coffee alternative.
It’s what I eat instead of toast.
Rick Poon
It gets our engines running.
Just like the millions of Japanese people who practice this ritual, our breakfast is not complete without it.
I first learned how to make it by watching my mother.
Rick Poon
It was the most divine lick, better than peanut butter or frosting.
But miso is much more than a soup.
Presently, I have three crocks of miso fermenting, labeled March 2020.
They have been sequestered in the corner of my pantry since the pandemic began.
My habit of sticking my finger in the pot continues.
It’s a hauntingly delicious living food.
It’s the best miso I’ve ever made.
It can be anything you nurtured with your hands.
Get the recipe:Miso Yakionigiri (Grilled Miso Rice Balls)
More Recipes to Try Using Miso
