last night's soup

whatever miso
the name of this soup comes from 1. that i have never made miso soup before so i kind of made up the recipe. and 2. i used whatever i had in the fridge.

bokchoy (fyi: a cup of cooked bokchoy has more calcium than a glass of milk)
cabbage
carrots
onions
tofu
yellow miso

so basically you chop all the vegetables, add them to pot and saute them for bit, add some salt. then add water, whatever looks like a good amount, i used three tall glasses. let that boil until the veggies cook down, stir in about 3 heaping tablespoons of miso, stir until disolved.

turned out really well.