My favorite time of the day is dinner time at home with my family. Thankfully, we get to have dinner all together almost every day. Cooking has always been my job, and sometimes it can be a challenge, but I often remind myself I’m cooking for this precious time with my family and for our health, and that always lifts my spirits.
Speaking of health, there are some great health foods in Japan. For example, natto, hiyayakko, and miso soup. They are easy to make, very healthy, and my family likes them.
When you think about a meal, you probably also consider the nutritional balance, like I do. Since I became a mother, I've loved miso soup as it’s usefull for more than just the taste. If other dishes lack nutrition, I often add miso soup to the meal.
On the other hand, I was worried that my family might get tired of miso soup because the ingredients are always the same: seaweed, tofu, and a little bit of green onion.
Then one day I came across a book titled “みそ汁はおかずです”
Miso soup is not just a soup. It is a side dish! The book introduces many types of miso soup. From typical ones with wakame seaweed and tofu that I have often made, to unusual ones that I have never even heard of before.
The book says miso soup can be made with almost any ingredients. It blew me away!
I immediately bought the book and tried them one by one. I have made it with unusual flavors such as tomatoes, green peppers, corn, potatoes, fish, meat, olive oil, butter, etc. The food on our table became healthier, more varied, and more colorful.
I was very satisfied with that and asked my husband and daughters, "As you know, we have tried many different kinds of miso soup so far, what was your favorite miso soup ingredients? Eggs?
Onions? Squash? Or chicken maybe?”
They said "Hmmm, I like wakame." "Hmmm, tofu is my favorite.”
….. What? Are you guys ignoring all my efforts!?
I was so disappointed. They don’t deserve to eat such a lovely variety of miso soup! To them, miso soup is just soup I guess…
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