Posted by: tituteo | April 17, 2008

I Love Miso Soup!

The Man is away again. This time round, both the son and I seemed to be taking it rather well. Maybe due to the fact that it’s getting rather frequent. (*Hint*) ;p

With his increasing ability to express himself, Seth is getting rather tough to feed lately. He would choose foods and reject them. It has become a constant challenge to whip up foods that his highness will accept and consume readily. The current trick is still SOUP and I’m having fun trying out different recipes!

I have been wanting to try Japanese Miso for some time. It’s fermented bean paste and supposed to be salty. The Man wasn’t keen to introduce salt so soon into Seth’s food. However, I managed to convince him about Miso and it’s ‘natural saltiness’! Ok! I promise I will only add a teeny weeny bit, just for the taste!

Viola! Seth’s meal today!

Multigrain rice with Miso-codfish, grilled potatoes and stir fried Bak Choy, with pumpkin soup to go!

Miso-Cod Fillet

– cod fish fillet
– white miso paste
– garlic, chopped
– ginger, chopped
– water

1. Place fish in aluminium foil inside a baking tin. Spread garlic and ginger evenly over it.
2. Dissolve miso paste in 50ml of water. Pour over fish.
3. Wrap foil up and bake at 180 degrees for 15 mins.
4. Remove from foil. Transfer fish (without the sauce) into a heated pan.
5. Pan fry fish till browned on both sides. Pour in remaining sauce and simmer till almost dry.
6. Serve warm!

Cream of Pumpkin

– pumpkin, halved
– garlic, chopped
– onion, chopped
– milk
– olive oil
– spice: cumin
– herbs: coriander

1. Bake pumpkin wrapped in aluminium foil at 180 degrees for 45 mins.
2. Remove skin from cooked pumpkin and set aside. (*Optional: Puree the pumpkin for silky smooth texture)
3. In a pot, stir fry onion and garlic in olive oil till browned. Add soft pumpkin. Stir for a minute.
4. Add milk to desired texture.
5. Sprinkle ground cumin for omph!
6. Serve with a dash of coriander!

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