I've been in a sort of rut lately regarding cooking and as a result haven't been eating as well as I could, especially fresh vegetables. I've been trying to buy things in season, and there just isn't that much available. I've had such a craving for spinach, and they haven't had any at the Asian market where I usually buy vegetables.
Miso soup is something that always makes me feel as though I'm taking care of myself when I eat it. It's so quick and easy, and yet I get out of the habit of eating it regularly. I don't make my dashi stock exactly right--I just boil a piece of kombu, without adding the bonito flakes. I use white miso--I guess in winter it's more appropriate to use a stronger miso such as red, but I like the taste of the white best. I also boiled an egg with the dashi, and then set it aside to add back to the soup when I was ready to eat it. I also put in sweet potato, mushrooms and several different kinds of seaweed. After letting everything cook for about 10 to 15 minutes, I stirred in a handful of arugula and let it wilt--it was baby arugula meant for salads so it cooked in the boiling soup fairly quickly. Then I added the miso, peeled the hardcooked egg, broke it in half and added it to the soup. Delicious!