one more thing....

on the list of foods i make now.

Miso soup. I don't know that I would call this cooking, though, it's just a matter of throwing everything into a pot and simmering. I have enough miso paste for a lot more batches and according to the cookbook it will keep for a long time. so notes for next time:

more and smaller bits of seaweed.

i want these scallions, not these, cause they're for garnish. if I'd read the recipe I'd have known that.

and be more careful next time when adding the tofu so that half the soup doesn't end up on the cooktop. same goes for mushrooms.