For me, nothing is more ordinary than to start the day with a bowl of hot miso soup. There is no denying that I have a sweet tooth, but I generally prefer my first meal to be something savory, rather than sweet. Miso soup is, of course, wonderfully savory. I tend to keep its components to a minimum; kombu dashi, shiro miso, a few slices of onion, wad of fresh spinach, and squirt of sriracha are foundation ingredients. Sometimes I'll add kelp, shirataki, or tofu shirataki noodles. Lately, I've been boosting the umami factor of the soup by adding sliced crimini mushrooms to the mix, as I've done here.
this recipe, substituting fish sauce with either soy sauce or vegan "fish" sauce and adding shredded carrot. The small batch is quite manageable, although the canning craze I've been in since spring has me thinking that it wouldn't hurt to make kimchi in larger batches.
recipe for kimchi made with baby bok choy and cucumber. The use of bok choy intrigued me, so I decided to give the recipe a go. I made a half-batch a few days ago, again using a vegan substitute for fish sauce and adding shredded carrot. The recipe calls for bell pepper, but I omitted it, because I didn't have one on hand. I actually haven't tasted the kimchi yet, because I want the vegetables to pickle a little longer first. For now, I'll just admire the vibrant color and finish off the remainder of the other kimchi.
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