Adventures of a healthy-ish pseudo-foodie

Simple delicious food. Now that I'm making  miso ramen  regularly, I often have some silken tofu left over. I searched Pinterest for ways to use silken tofu that don't involve chocolate (because as much as I love silken tofu chocolate mousse, that's not a habit I want to get into), and I was reminded of this great dish that we had in Japan. It's now one of my staple lunches. It is ridiculously easy. It's barely a recipe, even. There are some recipes for hiyayakko that are slightly more involved (like, they might take 3 minutes instead of 2), but this version takes no effort or special ingredients and it's delicious. The Recipe: silken tofu (however much you want to eat) a splash of soy sauce a drop of sesame oil optional toppings: sesame seeds, green onions, other? Put tofu in bowl. Put other ingredients on top. The Verdict: Overall grade: B Overall reason: So so easy and so so healthy. Flavor could probably be better balanced by addi

I'm pretty proud of myself. I no longer have to crave  Toshi's Ramen  every time I drive by it. I can now make delicious miso ramen at home, and I intend to do so often. This may become a weekly dinner. I hadn't tried this sooner because I thought I needed dashi to make good miso soup, and I didn't want to buy another specialty ingredient and then feel compelled to use it up. But I found  this recipe , the reviews were good, and I had all of the ingredients, so I went for it. The topping choices are endless, and Jess would like them to include meat, but my favorites are what I did this time: silken tofu, green onions, roasted corn, and egg. I need to find good ramen noodles. I used the ones from a package of ramen this time (organic ramen from Market of Choice, but still). I'll explore the asian store and see what I can find. Don't leave out the little splash of sesame oil. That's what makes it taste like restaurant soup. And if you limit it to

With toasted sesame seeds. The tub of miso in my fridge has given me reason to try more miso recipes, and it is becoming apparent that I will from now on always keep a tub of miso in my fridge. I could not decide whether I wanted to try miso-glazed eggplant, salmon, or mushrooms. So I made the first two for dinner and made the mushrooms for lunch the next day. Upon reading many recipes via Pinterest, I decided to take the easiest possible route: a 2-ingredient glaze and a cooking method that creates the fewest dirty pans and dishes. I imagine some of the other methods create better texture, but we enjoyed this. The Recipe: 1/4 c white miso 3 tb mirin salmon, eggplant, mushrooms, and/or other things white rice, for serving toasted sesame seeds, for serving cucumber salad (marinated in rice vinegar with a touch of salt and sugar), for serving Mix miso and mirin. Score the top of whatever you will be glazing, if it's sturdy enough to handle scorin