Spring has been rough this year in New York. No sooner had I written my post last week on the amazing 2 days of warm weather, we got thrown right back into chilliness. And I managed to catch that flu had missed me during the colder months.
It's been over a week now, which is way longer than I've usually out. I've been sick so long I actually don't remember what it's like to not be sick. And because I've (mostly) been too tired to cook, my meals have mainly consisted of takeout fare like pad thai, hummus sandwiches, and banh mi; basically, whatever is within an 8-block radius. But I realized what I really needed was a good homemade soup. And since that meant I had to make that myself, well, that soup better require minimal time in the kitchen.
Which is where this miso soup comes in. With the tofu and kale, it's enough to be a light meal on its own, with maybe some rice or veggie sushi rolls on the side to make it more substantial. I had some vegetable stock saved in the freezer, so all I needed to do was heat it up and toss in some miso paste, ginger, scallions, cubed tofu, chopped kale, and a couple other seasonings.Read More