February 1, 2012 | Soup
I’m leaving today for a very rare two week virtually unplugged vacation – my husband and I will be sailing through the Caribbean with 2 other couples, from St. Lucia to Grenada. I promise to have some lovely posts about the trip when I return, but in the meantime I’ve asked a couple of fellow foodies to fill in for me with some guest posts. First up is none other than my daughter Jenny, of Savour the Senses blog. She’s in Hawaii for a few months of surf and sun while she gets ready for culinary school, and she’s working in the kitchen at none other than Morimoto Waikiki. My little Iron Chef – she makes me proud!
Hi everybody, I am really excited to be guest posting for MY MOM of all people today! It is kind of a fun thing to be involved in something that you and your own mom are both so passionate about, like food blogging and cooking. I really think that the food and cooking have brought us closer together than ever.
My blog is called Savour the Senses. The driving force behind it is that our senses play such a HUGE role in our lives, especially as foodies, so it is important to take advantage of them! I post tasty recipes and a few motivational quotes here and there, plus the occasional travel post or restaurant review.I know that we all reassess our diets when the new year rolls around, whether or not we want/mean to. I tend to see a lot of people saying “I’m cutting out carbs” or “I can’t have that” and trying to go into a full on diet. I believe that there are so many good recipes out there that we should just steer towards rather than trying to quit eating certain foods cold turkey. I like to eat healthy, but then I still have my days like the other day, when I made chili mac and cheese and ate it for both lunch and dinner (recipe coming soon on my blog!).
Miso soup is a great healthy recipe that is packed full of flavor. This recipe for miso soup adds delicious and healthy vegetables plus chicken (yes, I know that is not normally in miso soup) to give you a more filling healthy soup. If you prefer, you can substitute the chicken with tofu. With any dish, it is a good idea to try adding more veggies to make it a little bit healthier.
- 6 oz somen noodles
- 5 cups water
- 3-5 tbsp miso
- 3 chicken breasts (cooked and diced)
- 4-6 oz spinach
- 5 green onions (sliced)
- 1 red pepper
- Cook the somen noodles in a pot of boiling water, drain and set aside. Bring 5 cups of water to a boil, then stir in miso until desired taste is reached. In 6 individual bowls, divide the noodles, chicken, spinach, green onions and red pepper. Pour broth over each bowl and top with cilantro before serving.
Editors Note: Isn’t she great? Jenny has a popular blog, I think because her recipes are easy, creative, and usually use inexpensive ingredients (aka starving student mode of cooking). Be sure to check her out!