We had a rare cold snap in Los Angeles recently. And by cold snap, I mean that temperatures dipped all the way down to the low 60s. IN MAY, YOU GUYS. #neverforget. Anyway…my husband (Mr. Viv) is not a fan of soup when the weather is warm, so the temporarily gloomy conditions gave me a chance to sneak in a soup night without having to wait another 6 months for “true” winter to return.
A couple months ago I learned how to make miso paste at a workshop given by chef Bob Dornberger at Machine Project. It was surprisingly easy (and fun!), so maybe I’ll write a separate post about that later. Making miso soup is also really simple, and you don’t even have to use homemade miso. You can totally use store-bought miso paste, and the end result will still be delicious! Read on for the details.