This past weekend, I made this incredible loaded miso soup with a traditional dashi and miso base and topped it with high-protein tofu, buckwheat soba noodles, leeks, scallions, baby bok choy, snap peas, shiitake mushrooms, and nori. If you haven’t guessed already, miso is one of my favorite ingredients and I keep my fridge stocked with both red and white miso paste at ALL times. Honestly, I foresee an entire post dedicated to miso in my future.
braised short rib tacos.
boneless short ribs slowly braised in a red miso and soy sauce glaze
Thai Coconut & Red Curry Chicken
This post was first published on December 20, 2016. I’ve since updated the recipe. It’s still a pretty easy and quick dish to make. It also includes more fresh ingredients. The week leading up to a holiday is always awkward…