Miso Soup with Vermicelli, Mushrooms and Tofu
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.
Anyway, before I eat a couple of more cake slices, I just had to share this soup with you all. It’s a super easy soup that actually came together by accident. See, I wasn’t completely satisfied with the outcome of the soup so at the very last minute, I decided to stir in some miso paste, which really gave it that wonderfully mild, earthy flavor with just a bit of saltiness. And with the copious amount of mushrooms, spinach, tofu and vermicelli, this is a sure way to keep you warm and comforting on a cold winter day!
Adapted from The Daring Gourmet. Tag @damn_delicious on Instagram and hashtag it #damndelicious.
Miso Soup with Vermicelli Mushrooms and Tofu
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Adapted from The Daring Gourmet.
Tag @damn_delicious on Instagram and hashtag it #damndelicious.