November 11th, 2008


Miso Soup

1.5L water
squeeze of lime juice
50mL fish sauce
spoonful of dulse

Heat to simmer

Ladle a bit of broth on top of 150g miso, let sit

slice 2 carrots
½ small daikon
3 mushrooms
1/8 onion
6 brussels sprouts, halved

250g tofu, chunks

Add to broth and simmer until delicately done

Add miso mixture to soup, stir and serve.

Quick Greek Salad

Chop 1 head romaine lettuce
Add 350g feta cheese, crumbled
Add one cucumber, halved then sliced thin

Mix 150ml olive oil
a few good pinches of garlic powder and oregano leaf
Add a pinch of salt, a dash of black pepper
Add 100ml red wine vinegar

Stir and pour on salad, serve.