True confession: in the time between that meal last night and right now, we’ve managed to eat all but three of those cookies (well, Jenna ate one too). I should add that each cookie represents a full 1/3 cup of dough. They’re serious.
Do you have a good miso soup recipe on hand? I really want to try making it.
For Christmas last year, JMM got a Japanese cookbook with a really simple, if not the most authentic, one-pot miso soup that we love:
Soak 1 tablespoon of wakame in a bowl of warm water for 5 minutes (it’ll expand like woah). Meanwhile, bring 4 cups of water and a teaspoon of bonito powder to a boil, then add the drained wakame and simmer gently for 10 minutes. Spoon some of that into a bowl (pro-tip for lazy cooks: the same bowl you soaked the wakame in, which is preferably also your serving bowl) and whisk in 2-4 tablespoons of red or white miso with a fork. Stir that back into the soup, not letting it come to a boil again. And you’re done!
When we’re feeling fancy we add thinly sliced mushrooms, cubed tofu, or cooked/rinsed buckwheat noodles to warm in the simmering soup or garnish it with chopped scallions, but usually we don’t.
(And if you want to get authentic-er, soak a 2-inch piece of unrinsed kombu in the 4 cups of warm water for 30 minutes or an hour before starting. Remove the kombu before simmering the stock with a handful of bonito flakes for 15 minutes. Strain that — you’ve now made dashi stock — and continue with the recipe.)