Freshwater: Miso Soup from The View From Great Island

Freshwater

Located in the wilds of Wyoming, the name Freshwater was chosen as a Western analogy to Christ. Just as He is the Living Water, and we must have Him to have eternal life, any desert dweller knows the importance of fresh water to life, both for self, and the nourishment of crops or livestock. By taking nourishment in God and His word, we strengthen our own relationship with Him, our faith, and the quality and abundance of our fruitfulness.

Our keystone verse is from Jeremiah, Chapter 17, Verse 8: "For he shall be as a tree planted by the waters, and that spreadeth out her roots by the river, and shall not see whenSave heat cometh, but her leaf shall be green; and shall not be careful in the year of drought, neither shall cease from yielding fruit."

The fruit that we speak of is mentioned in Galatians 5:22
"²²But the fruit of the Spirit is love, joy, peace, longsuffering, gentleness, goodness, faith, ²³Meekness, temperance: against such there is no law."

And the heat could be anything we experience that might test our faith in God; trials and tribulations, relationships, anything that focuses our love and attention anywhere but on Him...

Wednesday, April 14, 2021

Miso Soup from The View From Great Island

I LOVE miso soup, and I order it every time we go to one of our favorite places, House of Sushi. This recipe was quick, simple, and delicious, and there are lots of things you can add to make it to your tastes.

Here I've poured the vegetable broth into the pot and am fixing to cut up the mushrooms and green onions (I went with green onions because they're a tad easier to find in our local stores). I did go to Natural Grocers because it was the one place I knew I would for sure find Miso, and that way I didn't have to run all over town searching. I do plan to check other stores on regular trips because after making this I definitely want to have the ingredients on hand! It's fast and easy and so delicious!

I also picked up some varieties of mushrooms we hadn't tried since they have quite a few. There are links to pages describing these varieties if you click the photos, but I picked up cremini and shitake varieties.

I've always wanted those cool little glass bowls that you see the chefs on TV use, so when I found some at our local thrift store I had to bring them home! I've used them a few times, but this is the first time I really got to set them out as a display.

All bits and bites sliced, chopped, and ready for cooking! The vegetable broth is simmering and ready for the mushrooms and tofu first, then the green onions, cilantro, and miso when it's ready to take off the heat.

Mushrooms and tofu simmering, onions added, cilantro topped...I did forget to take a photo when I took out some broth to whisk together with the miso before combining it with the whole batch.