I haven't made miso soup in so long that the last remaining bit I have has dried up and gone flaky. I've put it in the hot stock to slowly dissolve anyway. Let's hope it's still good for my gut.

Long time since I've had Japanese. Made asparagus goma-ae (sesame dressing - hand ground the seeds but i think I added too much soy sauce), rice is cooking, miso soup will be plain and I will just have some TINNED FISH (the last I have atm) as a side. Maybe soak some shiitake overnight for a side protein tomorrow.