Tonight Chloe made miso soup with strips of organic smoked salmon (you don’t need much of a good thing), quinoa, sweet potato, green beans, carrots.
“The miso is too sweet and I didn’t have enough nori,” she said.
Cooking can be nervewracking. Suppose no one likes your creation?
I had no complaints. Healing soup, I call it.
Real Food Lover 
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Miso soup- sounds like a good idea for dinner tonight and it’s only just after breakfast, jane
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I’ve just made another one and I have made so much I may have to eat it for the next 3 days! No one is here to share it with.
I put smoked mackerel in it this time, with some organic baby corn which worked well because they stayed nice and crispy. I also got some fresh Nori which added to the flavour.
Kombu is very good for flavouring miso soups and stews. It is a hard ‘sea vegetable’ which you put in at the beginning, much like a bay leaf, and it shares its flavour as the stew cooks.
Chloe x
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I reckon I’m going to try miso with laver (have to taste the result to work out what else should go in – but think about the two flavours, it must make sense). A pity I have to get my laver in a butcher’s shop – I’ll have to go in disguise or send one of my minions
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