But I am going to try to post more regularly...that being said they might be shorter with less pictures, but I'm sure you all understand and may even enjoy it! Who knows..only time will tell!
Okay...so now onto the food...it is what we are here for after all!
Last summer my co-worker began talking about the Rebar miso soup she had been eating recently. I completely forgot how much I used to love their miso soup so I decided to follow in her very fashionable footsteps and order one for myself. Man...it was just as good as I remembered it to be! The rest is pretty much history....I went through a phase where I ordered it quite often (it was quick, satisfying and very inexpensive), then I stopped...then I started to order it again...then I stopped and then about a week or two ago I decided to make it myself (I got the Rebar cookbook from my lovely sister this past Christmas). I have made it about 5 times in the last week and a half...some may call it a slight obsession...I may or may not agree! Hey, at least it's healthy, right?
Last night...after talking to my mom about how yummy it is...we decided that's what we would have for dinner!
My version of the Rebar Miso Soup
all ingredients are approximate. I didn't really measure them. Definitely taste the broth after you have added the miso and it has melted. Add shoyu/tamari/soy sauce and more garlic powder from more flavour.
3 cups water
2-4 tbsp shoyu/tamari/soy sauce
1 tbsp honey
1 tsp-1 tbsp sesame oil, preferably toasted
1/2 tsp of red pepper flakes
1 tsp garlic powder or 2 gloves garlic
1 block of organic firm tofu cut into 1/2 inch cubes
Add these ingredients into a medium pot and simmer. Once this becomes hot (don't allow it boil) add ~ 4 tbsp of genmai miso (made from brown rice - I prefer this one). Also, important to note with miso is to not allow it to boil. Once it boils it becomes too hot and all of the wonderful nutritional benefits are lost.
Add in about 3 stalks to green onions and about 3 cups of spinach (roughly chopped). Cook for about 1-2 minutes and remove from heat.
Serve over top of buckwheat soba noodles, top with toasted sesame seeds and enjoy!
A nice multi grain baguette served on the side...
and a beautiful salad made from local greens, topped with grape tomatoes, avocado and a drizzle of Little Creeks Cherry Balsamic Vinaigrette. Mmm.... Such a satisfying and hearty meal!
As a side note...has anyone ever tried a shellac mani? I got one a few days ago and am absolutely in love with it!
Enjoy your funday Sunday!