David's go-to lunch is crackers and cheese. Now that I've pretty much sworn back off dairy (and eggs), I need some other go-to lunches. Yesterday, I made us miso soup. It's nearly as fast as crackers and cheese and so good. This recipe comes right off the miso container, which in this case is South River Certified Organic Hearty Brown Rice Miso - from my old stomping grounds of Western Mass (Conway, to be specific). This version of miso is strong and very tasty.
Onion Miso Soup [adapted from South River Miso. Their recipe is for a pretty hefty batch of soup - my adaptation makes enough for 1 or 2, depending on how hungry you are. The label says that you can get more Miso recipes on their website: www.southrivermiso.com]
1 T or so, olive oil
1 onion, roughly chopped
3 or four mushrooms, roughly chopped
2 C water
1 or 2 T miso (use more if you like a strong flavor, less if you want it more subtle)
1. Heat the olive oil in a sauce pan over medium heat.
2. Add the mushrooms and onions and sauté until they are soft and the onions start to turn brown.
3. Add the water, and bring to a boil.
4. Put the miso in a small bowl. Add about 1/2 cup of the hot liquid from the soup to the miso, and stir until the miso is dissolved. Add the miso plus liquid mix back into the soup.
5. Heat another minute or two until the soup is hot through.
I have a lovely picture of this soup, but it won't upload - have been trying for 30 minutes or so. I'll post this now and upload later.