31: Miso Soup (Page 78, Easy Japanese Cooking)

I felt a little guilty today for avoiding cooking. I made the green papaya salad that my dad insisted I take back to Brisbane with me last for 2 days. So I may have overcompensated tonight by attempting so many recipes. It feels like it has been a long week, but at the same time I'm confused that it is already Thursday. Maybe it's because tonight was the first night I actually did any cooking.

This miso soup recipe was strange. For starters there was carrots and no seaweed, but I went ahead and added the seaweed anyway. I don't think I cooked the carrots for long enough because I would have liked them more if they were softer. When I was buying the miso paste though, I did not know the difference between red and white miso paste. Turns out the red one I picked is saltier. This time I decided to make more of the dashi (soup stock made from bonito flakes and kombu seaweed) since most of the recipes require the stock.

The only thing missing was I needed a bowl with a lid, just like when you go to Japanese restuarants because the heat evaporated from the soup too quickly.