Today (and hopefully every Friday), I’m joining The Frugal Girl and other bloggers out there in posting my food waste photos within the past week, calling it Food Waste Friday. It is hoped that by sharing pictures of the food I have wasted, it would motivate me to reduce wastage as much as possible. I will try my very best to participate each week, and hopefully there will be weeks where I will be able to happily report that there was 0% wastage! 🙂
This week, I’m quite pleased with the results. We had hardly any food waste from the fridge (yay!), and I tried to use every possible vegetable and herb I had when I cooked. However, we did have some food waste when we dined out last Sunday at Old Town. It was in the form of half a bowl of koay teow.
We’d probably ordered a little too much to begin with, and when we were all full, there was still half a bowl of koay teow left. I ate all of the chicken pieces but could really eat no more. Note to self: order less next time.
Back on the homefront, while cleaning out my fridge, I noticed a jar of Organic Brown Rice Miso, which I had forgotten all about, and realized to my horror, that it had already gone way past its Best Before date.
…Operative phrase here being “Best Before” and NOT “Expiry”… So I opened up the jar and inspected its contents, by sight and smell. It looked all right to me, so I decided to whip up a simple serving of miso soup, since I happened to have some tofu available. I didn’t have any spring onions though, otherwise it would have tasted better.
Yeah…it actually tasted good. 🙂 … and no tummy aches or whatever, thankfully!! So I’m gonna save this jar… and use its contents up as soon as I can.
Easy Peasy Miso Soup
- Chicken/vegetable stock
- Smooth white tofu, chopped into small cubes
- 1 tbsp Brown rice Miso paste
- 2 soup bowls of water
- Spring onions, chopped
- Put tofu into water and place into a soup pot. Bring to a boil.
- Turn off the heat and scoop out about 3-5 tbsp of the soup into a separate bowl.
- Dissolve the Miso paste in it and pour it back into the hot soup, stirring gently.
- Add spring onions and serve.