Saturday, March 18, 2006

Eat it now: A perfect paste

The Guardian

By Nikki Duffy

Whenever I am ravenous but in no mood for proper cooking, I turn to one of the most comforting of meals: noodle soup. This simply involves boiling up a savoury broth into which I put whatever's in the fridge - tofu, mushrooms, greens - plus a handful of noodles and some zippy flavourings such as chilli, garlic, lime and soya sauce. A steaming bowlful is ready in 15 minutes, it's low-fat and it's filling. But it won't work without the magic ingredient: miso paste. It's a fantastic refrigerator standby that can be used in all sorts of ways.


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