My favorite thing about Spring is that there’s no sweating involved. I’m definitely not ready for peaches and watermelon and scorching temperatures and sweating. Mainly sweating. But I am ready for trench coats, Spring showers and all of the produce like ramps, asparagus (hi asparagus tarts!), fresh peas (i love you pea soup!) and strawberries (hai strawberry ice cream with my new machine!). On rainy, cloudy Spring days, this (non-traditional) miso soup is what I dream about. (It’s weird but sometimes I dream about soup instead of biscuits.) Have you ever made miso soup at home? I hadn’t until a few weeks ago when I bought a tub of sweet white miso. I got this idea to make a very non-traditional version of miso soup, incorporating some of my seasonal favorites like peas and watercress. And here we are, you guys! I love this soup so dang much. This picture below is either VERY cute or VERY terrifying. Usually in miso soup, the tofu is in its natural state: soft, sort of slimy in texture and just kind of chilling. I figured I might enjoy it more if it were pan-fried, and I was right. To get a good sear …

Share: