What’s there to cook on a glorious Sunday afternoon. Ok, so there’s Japanese miso soup also the Organic Somen and Organic Chasoba which i bought earlier. I asked hubby which would he prefer and he said he wanted the organic chasoba. So, chasoba it is.
The Organic chasoba has a lovely green tinge and smells great.
Here’s the organic chasoba boiling in the pot. There are altogether three rows of organic chasoba inside the packaging and i cooked two of it. Enough for both hubby and i and also for both my kids too.
And here’s the packet of instant Japanese miso soup.
And here are the contents. There are four sets of miso soup inside. Took two out.
The slim packet contains the miso, and the squarish packet are the seaweed, spring onions and what-are-those-yellow-bits?? Dried tofu pieces? I love the smell of the miso….. mmmm.
Just add some hot water to it and give it a light stir. Dont put too much water or the miso soup will become bland and you’ll need to add soy sauce to it later on.
Here’s the cooked organic chasoba. Dumped them into the rice cooker’s steamer rack which happens to be nearby. Fits perfectly over the pot, lol. Ran cold filtered tap water over the organic chasoba to stop the cooking process and also to cool it. Or else, it’ll be too soft and lose it’s bite.
Separated them into their respective bowls and it’s a lovely weekend meal for my family of four. Simple isnt it. No skills needed.
Ahhhh…. up close and personal shot of the best bowl of Organic chasoba in Japanese miso soup that Samm cooked….. sluuuurrrrrppp. OISHIIIIIIII ne
