I have a true passion and undying love for gastronomy.
I'm a founder of CulinaryCulture, a site devoted to serious and aspiring foodies. I dabble in custom architectural and interior design from time to time. I have a couple of other exciting projects in the works, so stay tuned!

I'm also married to a rather interesting man, who has started companies like Threadless.com.

  1. Detox Miso Soup I love this soup during detox because it feels really substantial. This soup makes 6 servings. Ingredients: 5 pieces of kombu 3/4 cup of bonito flakes 2 pieces of thinly sliced wakame handful of dried shiitake mushrooms 1/2lb of tofu, drained and cut into small cubes 1/4 cup of white miso 2 finely chopped scallions to garnish Method: Make the Dashi: In a medium-sized pot bring 6 cups of water and the kombu just to a boil. Turn the heat off and discard the kombu. Sprinkle in the bonito flakes, stir gently and let soak for 3 minutes. Meanwhile in a small bowl, rehydrate the wakame and the shiitake mushrooms by soaking them in warm water. Strain the Dashi with a fine mesh sieve into a bowl and return to the pot. Reheat the dashi until hot. Ladle out a 1/2 cup of dashi into a small bowl and whisk the miso into it. Add the tofu, wakame, shiitake mushrooms, and the miso mixture until heated through. Ladle into bowls. Garnish with scallions and serve! I plan on posting these recipes too (I’ve just been super busy), so look out for them!: Loaded Antioxidant Berry Smoothie Steel Cut Oatmeal with Almond Butter Calming Green Drink (awesome for stress) Cucumber and Avocado Soup

    Detox Miso Soup

    I love this soup during detox because it feels really substantial.

    This soup makes 6 servings.

    Ingredients:

    • 5 pieces of kombu
    • 3/4 cup of bonito flakes
    • 2 pieces of thinly sliced wakame
    • handful of dried shiitake mushrooms
    • 1/2lb of tofu, drained and cut into small cubes
    • 1/4 cup of white miso
    • 2 finely chopped scallions to garnish

    Method:

    Make the Dashi: In a medium-sized pot bring 6 cups of water and the kombu just to a boil. Turn the heat off and discard the kombu. Sprinkle in the bonito flakes, stir gently and let soak for 3 minutes.

    Meanwhile in a small bowl, rehydrate the wakame and the shiitake mushrooms by soaking them in warm water.

    Strain the Dashi with a fine mesh sieve into a bowl and return to the pot. Reheat the dashi until hot. Ladle out a 1/2 cup of dashi into a small bowl and whisk the miso into it.

    Add the tofu, wakame, shiitake mushrooms, and the miso mixture until heated through. Ladle into bowls. Garnish with scallions and serve!

    I plan on posting these recipes too (I’ve just been super busy), so look out for them!:

    Loaded Antioxidant Berry Smoothie

    Steel Cut Oatmeal with Almond Butter

    Calming Green Drink (awesome for stress)

    Cucumber and Avocado Soup

  2.  
    1. etinnz reblogged this from mischadehart and added:
      This is my weekends goal.
    2. mischadehart posted this