Perhaps it’s the equivalent of microwaving a Lipton Cup of Soup.
Or perhaps doing nothing but dissolving a tablespoon or two of miso in a tiny pot of simmering stock is exactly what I want after a traumatic experience.
You know what I mean. Warm. Comfort. Trust.
And I’ll divulge the trauma shortly.
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I concur. Miso is delicious and should be a staple in any serious kitchen. The mystery for me is how to get that flavor into a cocktail. I know, weird. But savory cocktails are wonderful. Maybe a bloody mary variation? Miso rim?