Enjoy your Sunday! First, I want to thank you all for your birthday wishes. You are all so kind, and I’m happy to be part of this loving, wonderful blogging community.

I am indeed exhausted after celebrating my birthday for the entire weekend, from eating the many slices of red velvet ice-cream cake to watching Django till 1:30 am. It is becoming increasingly difficult to stay up late. I like to go to bed at 11 pm. I’m getting older.

Before I finish the rest of my cake, I have to share with you this delicious soup. This super simple soup was created by accident. The soup was not to my liking, so I added some miso paste at the last minute. It gave it a wonderful earthy flavor and a hint of saltiness. With the mushrooms, spinach, and tofu, you’ll be warm and comfortable on a cold day.


  • 4 cups vegetable stock
  • Two tablespoons of soy sauce
  • Mirin – 1 tablespoon
  • 1 Tablespoon of sake
  • Pinch of sugar
  • Miso paste, one tablespoon
  • Tofu firm, 12 oz. package, cubed
  • Thinly sliced 3 ounces of shiitake mushroom
  • 2 ounces enoki mushrooms
  • Vermicelli 4 ounces
  • 2 cups baby spinach
  • Serve one quartered hard-boiled egg
  • Serving Red Kamaboko, steamed Fish Cake, thinly cut
  • Togarashi is a Japanese chili pepper used for serving.


  • Heat a large Dutch oven or stockpot over medium heat. Add the vegetable stock, mirin and sake, sugar, and soy sauce while whisking. Bring miso paste to a simmer and whisk until it dissolves, approximately 1-2 minutes.
  • Add the tofu, vermicelli, and mushrooms; reduce heat, and simmer until the noodles are fully cooked, approximately 4-6 minutes. Stir in spinach for about a minute until it wilts.
  • If desired, garnish with hard-boiled egg, Japanese chili pepper, and fish cake.

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