Tuesday, March 24, 2009
I recently went to Uwajimaya with a friend (it's much more fun to drive the ten miles to Beaverton with someone than to fight the traffic alone). I picked up so many great items that I'm just looking forward to creating many meals with. I bought udon noodles, vegetarian spring rolls (I picked up the chicken flavored ones and enjoyed them for lunch yesterday; they were great), rice noodles, rice seasoning, rice crackers, seaweed, rice, etc.
I grew up in a family that hosted many Japanese foreign exchange students over the course of my childhood and teenage years, so Japanese food and culture has always been almost second-nature to me. I was especially excited to pick up some white miso paste, because it's been so long since I've had home-made miso soup. I bought tofu and dried mushrooms to go into it, and when I arrived home, I immediately started cooking it, using this recipe. I was not disappointed, and couldn't stop talking about it for the rest of the night!
In one of my vegan cookbooks (Vegan with a Vengeance), Isa mentions that miso soup has wonderful health components, namely radiation treatment. It was used after the nuclear blowout in Chernobyl in the 90s. So now, feel free to enjoy a bowl of soup while standing in front of a microwave and talking on your cell phone.
Oh! Something to note: I didn't have fresh onion, so I used dried, minced onion instead and it still turned out deliciously.