Some days are harder than others. And some weeks you just want to call a “do-over”.
This was one of those weeks for me. I’m not quite sure what attacked my system, but it made its appearance Monday night in the form of exhaustion and just a general feeling of being run down by a freight train. By Tuesday morning, I was texting my manager to let him know that an appearance at work was out of the question. I thought for sure I was coming down with the flu. Yet, after a couple more hours of sleep, I began to wonder if my game was off. I had all of the symptoms that would make one think that the worst was inevitable. Aches, swollen glands, tiredness….but no fever….no sniffling or sneezing. To top it off, I was more than ready to go down to the gym that evening and get in some sort of workout. I had a burst of energy and maybe….just maybe, I could burn whatever this was out of my system. I’m not a complete simpleton though, and I did take it a bit easier on the workout (elliptical vs. a HIIT workout on the treadmill). I came back feeling (almost) like a new woman. A bit exhausted, but like I could tackle the world….tomorrow.
Wednesday didn’t agree with that scenario. I broke my promise to my manager that I would be back to work. Another text. Another couple hours of sleep. I must admit that I didn’t feel as bad. I probably could have soldiered through the day, but why take that risk? Needless to say, Thursday was back to work, where the remnants of whatever had put my immunities into overdrive during the days prior reminded me of its evil. I think by Friday my immune system had kicked it to the curb, only to have an early morning headache take its place. Ibuprofen and coffee are a wonderful thing.
Anyway, I digress. I started out with the intent of sharing another recipe! Tuesday afternoon I laid down to try to take a nap. Ha! Who was I kidding? Naps and I just don’t get along. Never did; probably never will. But while I was laying there, my mind sifted through easy dinner ideas and kept coming back to miso soup (pronounced mee-so). While miso sounded fantastic, it’s hard to make this delicious broth into a complete meal. In the spirit of keeping things simple, I decided that rice and mini wontons would at least make it seem like an attempt at a meal had been made. And I have to admit that after the day I had, and the exhausting workout, miso soup was the perfect end. It had something my body needed and a little happy dance was going on inside my head.
If you’re not familiar with miso, I would definitely recommend trying to get to know it. Miso is basically a paste made from fermented soybeans and barley or rice malt that is used in Japanese cooking. Miso has been gaining popularity, as it is a part of the movement in the recognition of fermented foods (think kombucha, tempeh, or kefir) and the health benefits they impart. In Japanese, it is said that miso adds “umami”, or the fifth taste, to any dish. And it’s easy to see why, with the full flavor it adds! I could probably do a whole post on the benefits of miso, but to keep it simple I will just say that it contains the probiotics, or good bugs, that our bodies need. If you would like to read more on the health benefits of miso, you can check out this article. Otherwise, just know that miso adds an awesome flavor!
Of all of the recipes I have, miso soup is probably one of the easiest. I’ve done a few different versions of this soup, but this is probably my favorite. Before I share the recipe, I do want to say just one more thing about miso. If you want to reap the full benefits of the probiotic nature of miso, do not overheat it. There are some recipes that have you cook the miso as part of a sauce or glaze, and that is fine….there are still some benefits that it imparts. But cooking the miso will “kill off” much of the probiotic bacteria. For this soup, I almost bring the water to a boil, and then remove it from the heat, before stirring in the miso paste.
- 3 cups water
- 1 1/2 tsp. dashi (granulated Japanese soup stock)
- 2-3 tbsp. nori, cut into small strips (nori is roasted seaweed)
- 1/2 cup diced tofu (I use extra firm tofu and dice it small)
- 1-2 tbsp. miso paste (I use red miso (aka miso), but you can use white or red)
Begin heating the water on medium heat and add the dashi, nori, and tofu. Continue heating to almost a boil and remove from heat. Slowly stir in the miso paste and serve.
As for channeling my inner Joan Jett, let’s just say that is a bit of a sensitive subject. As part of my healing journey, my hair has gone through as many changes as my inner-self has. After a year and a half of growing out my short cut, I decided that it was time to regain some familiarity and get my layers cut back into my hair.
I specifically told the stylist that I wanted the top layer to end around the top of my ears, keep the layers choppy, and not to take much off the length. Somehow, that translated to the top layers being two inches above my ears, which had the cascading affect of making the sides around my face shorter. However, she did not touch much of the length….in the back.
While it’s not horrible, it’s not quite the style I was going for. I now have some sort of ’80’s mullet and with coloring my hair a dark auburn, it has become rather reminiscent of Joan Jett, when I don’t add any volume to my hair. And no….I won’t be sharing any pictures just yet.
On the bright side, in about two months, and with a little bit of trimming in the back, I will have the hairstyle I was looking for!