Miso Soup with Vermicelli, Mushrooms and Tofu #SundaySupper
Happy Sunday! I first want to thank everyone for the birthday wishes. You all are so sweet, and I am so happy to be a part of this wonderful, loving blogging community.
That being said, I am dead exhausted from celebrating my birthday all weekend long, from the many, many red velvet ice cream cake slices to watching Django until 1:30 in the morning. It’s becoming a huge struggle to stay up so late, as I prefer to be in bed by 11PM. I must really be getting old.
I’ve been having such good luck finding simple, quick, healthy, and hearty weeknight dinners like the Sweet Corn Pasta, the Indonesian Ginger Chicken, and the Broccoli and Bow Ties among others. Now I can add this wonderful dish to the list. It takes just 20 minutes to make and it’s filled with such vibrant flavor infused with refreshing lemon and garlic. I will also never say no to a dish with copious amounts of mushrooms. I’m excited to try this dish again with different kinds of mushrooms, perhaps with a wild mushroom blend with shiitake, button, cremini, and portobello mushrooms. Mmmmm.
Believe it or not but I’ve never had risotto before. I’ve definitely heard of it but I had no idea what it was! But then I was watching 30-Minutes Meals with Rachel Ray and she talked about how a risotto is simply a creamy rice dish that can be made very inexpensively with some white wine and some kind of broth. In this case, we used a nice corn broth with fresh kernels, giving it that extra corn oomph. There’s also some shiitake mushrooms, which I absolutely love, and my favorite ingredient of all, pancetta. These are all then beautifully blended in a nice creamy consistency that tasted absolutely amazing. It was definitely a bit more difficult than I had imagined, especially because I have no patience, but I stuck it out and the boyfriend and I enjoyed this wonderful dinner. They also tasted great as leftovers.