Garlic Bread and Miso Soup

Once upon a time, Joe and Heather bought a baguette from the German bakery across the street. Some of it was eaten, but after a few days, the baguette was no longer soft. Joe and Heather found out the best solution was to make garlic bread. Super easy, so fast and very tasty too. First, slice the bread. Second, spread olive oil on the slices. Third, sprinkle with garlic salt. Fourth, put under the broiler for about 5 minutes. Lastly, enjoy!




This bread goes quite tasty with a number of dishes. We had ours with another tasty creation: Heather's Simply Miso Soup.

This is an incredibly easy and quick recipe for a delicious, nutritious miso soup.

4 c water
3 cloves minced garlic
1 tbsp minced ginger
1/2 cup mild red miso
1 package of tofu, drained and pressed, cubed into small pieces
1/2 cup sliced green onions
*1/4 dried seaweed



In a large saucepan, heat about 4 cups of water over medium heat. Add the garlic, ginger, tofu and green onions. Bring the broth to a very slight boil, then turn heat to lowest setting. This is a very important step as you do not want to boil the miso. It would kill the beneficial live cultures. Add the miso and seaweed and stir and continue cooking on very low heat until the miso is dissolved. Take off heat, serve up and enjoy!



This is the perfect appetizer for a homemade sushi night, or as it may be, garlic bread. ;)

* I bought a huge package of a dried seaweed mix at the Asian market that is perfect for this soup. It is a mix of seaweed, dried mushrooms and dried green onions. Be sparing with the mix and it will last for a long time. It only takes a little bit of seaweed as it expands a lot in the soup.