Bite Of Minnesota: Miso Soup

New year, new you?

It doesn't quite work that way, but now is as good of a time as any to implement changes in your life. I'm never been one for resolutions and didn't make any this year, but I do believe in always striving for better. So, for the first couple weeks of January, we're doing a bit of a "cleanse" through Bon Appetit.

However, I can hardly call it a cleanse, hence the quotes, as it's really a meal plan of some pretty amazing recipes. It involves a lot of meal preparation and cooking and considering I love that kind of thing, I had to give it a shot.

The first night I made rockfish (from Sitka Salmon Shares) with butternut squash, lemon, and date compote with a big side of rainbow chard and sautéed shiitakes. For breakfast, it was scrambled eggs, crumbled goat cheese and caramelized onions.

Not bad for a so-called cleanse, right? Head over to Bon Appetit if you want to check out the entire plan.

One of the afternoon snacks for Sunday was Miso Soup. I've had it in restaurants before but never realized how simple it is to make at home (or work). Plus, it's warming and filling, just what I need in the bitter cold of January.

Try it yourself: miso, silken tofu, and furikake seasoning can be found in the Asian section of the grocery store and miso keeps in your fridge for a long time.

If you can't find furikake, mix together some crumbled toasted nori, sesame seeds, and smoked salt.

Miso Soup
(from Bon Appetit's Food Lovers Cleanse 2015)

1 tbsp white miso
1 tbsp thinly sliced scallions
2 tbsp shredded carrots
2 tbsp silken tofu, small dice
8 oz. hot water
furikake seasoning

In a mug, add miso, scallions, carrots, and tofu. Pour hot water over ingredients and stir until combined. Season with furikake.