When I think
miso, I think of a thin broth - a perfunctory salty
soup served pre-sushi with a few tofu cubes (little rafts) and a couple of button mushrooms (small people trying to get to the rafts). I never think of
miso as a seasoning. Completely inspired by an apple cobbler in this month’s Bon Appetit that has a
miso streusel topping, I decided to try out some unconventional uses of
miso. In this post, I’ll tell you about a
broccoli soup seasoned with
miso (it&# (...)
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Tags: Broccoli, Miso, Soup
