Lately, I’ve been more aware of the phrases we use in conversation to make sense of situations. For example, “All good things must come to an end,” “Don’t cry over spilled milk,” “If you can’t beat them, join them,” and one of my favorites, “when life gives you lemons, make lemonade.” These phrases are often indications of our philosophies and beliefs, but other times are just automatic responses to situations. I don’t find many of these phrases overly encouraging, and I can confidently say that an apple a day does not keep the doctor away. One phrase that I feel is overused in my family is, “Expect and you’ll be disappointed.” I do agree that creating expectations for people to meet can be counterproductive, but I’ve made a big effort lately to wake up and expect wonderful things to unfold in my day. I think setting up the intention to find beauty, wonder, and good fortune makes me more receptive to it, and also gets me into the habit of looking for the good in things.
My scarce blogging lately can be attributed to a lot of exciting changes happening in my life lately. February and March were very busy months! All within the span of just a couple weeks I was offered a new job in New York City, signed a lease on an apartment, traveled to Florida for my cousin’s wedding, moved to the city, and started work. I was running on adrenalin the first couple weeks of March, and now it all seems to be catching up with me. While I am so excited about all these changes, I am also recognizing that I’m in a transitional phase of settling in and giving myself time to adjust to everything.
Even though I’m now living in NYC, a city where you can eat at a different restaurant every day of your life, I decided early on that I want to continue making my own meals when I can, and not rely on Seamless delivery and take-outs. While some people can live on eating out, cooking my own food is really important to me, both from a health and taste perspective. That’s not to say that don’t enjoy eating out occasionally, from both the convenience and social standpoint. I also find that I draw a lot of inspiration from those meals out. I really do prefer more simple home cooked food the majority of the time though, and I’ve recognized that cooking is a way for me to express creativity.
Before I started work, I was a little concerned with how cooking would fit into my new routine, but I actually enjoy coming home and cooking after work. After sitting at a desk all day, cooking is the perfect activity to be up and standing and busier with my hands. That being said, I have had nights where the last thing I want to do is cook! On those nights, and on days I come home starving, this miso soup is my savior! I often find it the perfect snack before bed as well.
This soup honestly could not easier… I have trouble even calling it a recipe. I simply stir a tablespoon of miso into warm water (important that the water not be boiling) and voila.. miso soup! I add some nori that I have cut into stips, and it’s the most warming, nourishing pick me up. I usually use Miso Master Red Miso, and the mellow white is a delicious variety too. I also love the health benefits- I’ve read that miso is immune strengthening, antiviral, prevents aging, and is full of nutrients, beneficial bacteria, and enzymes, including protein, Vitamins B12, B2, E, K, tryptophan, choline, and fiber. (Source) The nori seaweed is also very nourishing – nori reportedly has more vitamins and minerals than fruits and vegetables. I prefer to use the untoasted sheets versus the toasted nori sheets when using for soup.
T0 be a little more elaborate when time and energy level is not an issue, I cut and add small squares of tofu into the soup and top with chopped scallions as a garnish. This will be more like the miso soup found in restaurants. Whether short on time, ingredients, energy, or just craving this bowl of goodness, this miso soup has proven to be a staple in my diet.
1 Minute Miso Soup
Spoon out a tablespoon of miso and place the spoon into a mug. Pour in warm, not boiling water.
Using a second spoon, rub the back of the spoon against the miso paste to help it dissolve into the water.
Place 3 nori sheets on top of each other. Using a sharp knife, make 3 to 4 slices vertically, then 3 to 4 slices horizontally, to have small squares of nori. I like to sprinkle a couple pieces of nori into the soup at a time, adding as I enjoy.