- 16 Apr 2008
- 6
- 0
- 11
Hi everyone, I am just beginning my path through Japanese cooking and am starting with my first miso soup. Embarrassingly enough I have no idea whether I should do anything fancy to store my leftover wakame or just leave it in the bad in a cupboard, half open.
Also, anyone have any personal favorite ingredients they like to add to their miso soup that may be a little out of the ordinary? (I'll be doing a search on this too, just thought I'd get ahead of myself).
Glad I found the forum - very excited to be here.
Also, anyone have any personal favorite ingredients they like to add to their miso soup that may be a little out of the ordinary? (I'll be doing a search on this too, just thought I'd get ahead of myself).
Glad I found the forum - very excited to be here.