I have made miso soup 3 times in the last week.
I am sure it had been 7 or 8 years since I last made miso soup. My miso soup tonight wasn’t very good. Then again, it wasn’t very bad. I have forgotten how to make a more flavorful miso soup. I used to make miso soup more frequently when we lived in Ohio, before kids especially. It was never restaurant-quality or as good as a real Japanese cook (you can take that to mean a person from Japan OR a person trained in Japanese cooking) would make, but it was good enough.
The best miso soup I ever had was from a crazy Japanese-Chinese restaurant in Cuyahoga Falls (Ohio). It’s not always a good sign, a combo Japanese-Chinese restaurant. ESPECIALLY if you are in Paris (France), c’est vrai!
Anyway, I used to love the miso soup at that restaurant (which had very dirty walls with built-up dust and grease, by the way), but I found out I loved it because it was pork-based and then I didn’t trust it so much.
Today, I am grateful for miso soup. Tonight, I made my miso soup with dandelion greens, garlic, toasted sesame oil, carrots and lemon zest, not in that order. Oh, and a good barley miso which came from a local producer, right in here in the Pioneer Valley. YES!
You may recall that I love the movie Big Night. I love the whole movie. The movie is about food, especially Italian food. And it is a little about New York City in the 1950s. And Italian immigrants in New York City in the ’50s.
But really, the movie is about people. It is full of interesting and likeable and well-written characters and that is my favorite kind of movie. The script is outstanding. The cinematography is outstanding. The acting is outstanding.
While all of the acting is very, very good, Ian Holm and Tony Shalhoub are the standouts. I really love them both in this movie. But really don’t I love Tony Shalhoub as Monk, too? And couldn’t a student of theater learn a zillion ways to act well by watching either of them at any time in any role? I think so. Who dares to bet me a million bucks (or less if you prefer) that Ian Holm has studied the Alexander Technique? I know it’s not that much of a stretch since he’s British and likely classically trained. Oh, well, for all of my wealthy, betting readers, it was worth a try.
For your pleasure (as is so often the case, you’ll have to excuse the blurry visuals):
Go see that fucking movie, okay?
twinklysparkles 
Saw it…twice. Great movie. The key to being an accomplished French Chef (demonstrated in the movie) is making an “omlelette”. Miso soup is the base for Won Ton Soup (thinly sliced pieces of pork, green onions etc.) and Egg Drop Soup. Served at breakfast in Japan and many other Asian countries and a wonderful compliment to Tea in the morning.
Once, Paul and I stayed in a B and B and they offered either an American or traditional Japanese breakfast, so we got one of each. I have to say, the Japanese breakfast was amazing and it did make me feel healthier. No wheat or sugar, nothing heavy.
Yes, the omelette scene is one of the most amazing scenes in the movie–one shot, no cuts, and so beautiful. I think there are 2 “lines” of dialogue. More like a simple muttering or two between a couple of the characters. Great flick.
Can’t believe I haven’t seen it before. I’ll look for it on Netflix this weekend.
Stifo–maybe you won’t like it!
Guernica, right? How are you?
Gotta go help my children. YIKES! We have a little snow coming down. Finally! Love love love, K