at all. I partially blame this on the way my mother cooked for my family when I was growing up. She cooked fresh food for every meal, which I now realize was a luxury that I myself cannot afford as an adult working and living in a different country.
These base sauces freeze well, so I generally double or triple the recipes so that I can be well stocked for the future. I love to experiment with different ways of incorporating these sauces with whatever else I have on hand,it feels like I’m eating a freshly cooked meal each time I use one—usually only requiring just a few minutes of additional cooking.This miso butternut soup is a perfect example. You start by cooking some aromatics—such as ginger, garlic and shallots—in oil.
Both of these comforting recipes are easy enough to throw together on a weeknight, for one or for a crowd. Who needs meal prepping when one dish can do so many tricks?
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