Since things have come to this, I think I’d like to master the art of miso. And traverse the world of fermented foods.
You might wonder what I mean by “since things have come to this,” but for almost 600 days straight, I’ve been eating plain miso soup for breakfast. I of course had some delectable miso soup this morning as well.
We know that miso soup is a great beauty food. Not only is it highly nutritious, but it is also good for the intestines, which are said to be the key to boosting the immune system. So if your intestines are in "gut" health, your skin will also be feeling great. But in all honesty, it’s a pain to make. It’s too hot to cook during the summer, and using a pot and cutting board leads to more things to wash. Some might suggest making miso soup balls, but that still takes too much time and effort. So I gave up on the ideas above and went and bought a pack of miso, but before I knew it, it faded from memory and started getting hard and crusty at the back of the fridge...Can any single folks or working women relate?
And so, I had an epiphany. The biggest turn off was using a pot!