Miso Broth and Vermicelli

I realize I've recently become the lady of the bowl. It must be because I'm having a rather bizarre fetish with my ceramic noodle spoon and the spoon likes scooping out of a liquidy bowl more than it does scraping against a dry dinner plate of cooked meat. Tomorrow night I'm having ribs so I'll have to give over to a silver fork but tonight I'm rendez-vous-ing with my spoon for a final flush.

This is another "what do I have in the fridge that can make a dinner" meal (can you tell I'm single and live with 2 cats?). In this case, it has to do with broccoli and swiss chard, some miso paste I had been reluctant to open and make use of (does anyone else have a thing for the beauty of an unopened food parcel?), and a package of thin rice vermicelli in my pantry.

I steamed the broccoli and the chard. And I cooked the vermicelli in a broth of miso paste, a dash of sesame oil and another dash of hot sauce. I ladled the gently done vegetables into the broth and sat down to eat. This dish is so mild and delicate in flavour that any fresh herbs or sliced scallions would sort of rock its equilibrium. I kept it basic. It's a good recovery meal for anyone either feeling toxic or just plain weary.

Comments

[jo]

Okay I laughed out loud when I read that because that is one of my major life problems. Once it has been opened, it's just leftovers isn't it? Even that jar of preserves or honey that you know will take ages to use loses some of its shine once opened. *sigh*, I waited a month before I opened my miso paste. And it had one of those silica packs in it on top. What was that all about?

[Mats]

Maybe a tad off-topic, but, last time that I bought some swiss chard, I noticed that it was really delicate (it was breaking during washing). So, I thought, why cook it at all. I used it raw in a salad - it was great!
You got to envy jo who has as "a major life problem" opened jars - ahh, for the simple life!!