My husband and daughter are one of a kind – they LOVE brothy soups, like Vietnamese pho, or miso soup. They love salty, crunchy, roasted seaweed sheets. They fight over those Japanese crackers that have soy-sesame flavors. It just occurred to me those all include Japanese flavors, and P is part Japanese, so that means C is too! That explains it! Anyway, although I like those things, it’s not as if someone was tempting me with sweets. So I just let them have their weird bonding time.
It was Easter Sunday when I made this (I know, it’s July right now, and I just discovered this post in my drafts!) in the morning, but I did it for a good reason. Easter meant Easter egg hunts, which meant Easter egg candy at 11am. Ugh. So I HAD to fill up my kid with nutritious, filling food in the morning, to make myself feel better for the sugar rush that would later commence. (Come on, parents, you know the reasoning…”Well, it’s okay if she had a few chocolate bunnies, because at least she ate a good solid meal earlier!”). And when C came down the stairs and saw I had bowls of this udon shiro miso soup on the table for breakfast, she looked incredulous, and said, “What?! Soup for breakfast?!”
That wasn’t really a complaint, because she happily slurped down a huge bowl. I know my family – it doesn’t matter what time it is, because when there’s a brothy soup involved, they will eat it. And mama knows this.