Miso soup doesn’t seem to be particularly popular in Moncton (where my family is from) yet, but at the Farmers Market I saw a stand where a young woman was handing out samples (and selling DIY ingredients) to passers-by. She was generally met with “no-thankses” or winces, but I thought it was a pretty cool thing to do: make an exotic dish accessible by showing consumers how they can make it themselves. Even though I wasn’t a huge fan of her soup (maybe because she used brown rice instead of white rice, and the miso itself wasn’t ground as finely as I’m used to?), I bought some miso and 2 different kinds of seaweed (Wakame, which you eat, and Kombu, which you remove from the soup before serving) so I can do some experimenting back home.
Eat
