matzoh miso!

It’s not easy, trying to sneak Japanese flavors into our daily meals. Not that the husband is unwilling to try different foods; if you tell him it’s edible, he’ll chomp - he has no feelings for things like little bunnies (sob), or feet, or turkey neck. Nonetheless, after a couple of Japan-heavy meals in a row, his white boy genes kick in and weird things start happening to his body. It’s very sad. My new plan is to confuse and attack! After all, what Jewish boy doesn’t like his matzoh balls? (Yea!)

(Just recently, I felt threatened by a comment I heard on tv by Shia LaBeouf - apparently he grew up on Matzoh Gumbo. Not only did that burst my bubble of “I’m so clever!”, but he also said it was “freakin weird”. Aww…)

MATZOH MISO, Version 3.0.

Ingredients: (2 servings)

1 pack Matzoh Ball Mix (requires eggs and oil)

2 cups water
1 tsp Dashi
2 tbs Miso
1 cup unsweetened soy milk
2 tsp brown sugar

½ -1 lbs chicken thighs, cut
A handful of snow peas
Sliced ginger for garnish

Boil water with Dashi, then add Miso and stir until it dissolves. Add the chicken thighs. Once the chicken is cooked through, drop the matzoh balls (uncooked) into the broth, and let simmer. Finally, put in snow peas, soy milk, and brown sugar. Garnish with fresh ginger before serving.

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