Instantly Delicious

This winter more than any other, I've craved soups. I'd love to be making big, freezable batches of lentil soup, veggie soup, chili verde etc. But, with mine and A's schedules, there's been very little time to pause for home-cooked meals. I was on the hunt for something fast, warm and simple when I ran across Edward and Sons Instant Miso-Cup soups.**

Miso Cup varieties

They offer a few varieties, I've only tried the Golden Vegetable and the Traditional Tofu varieties. You heat up 8 oz. of water and stir in the powder. Let it sit a minute and it makes a really nice, warm soup without a giant dose of sodium, fat or preservatives. The ingredient list is pretty wholesome and it's completely organic and ethically sourced materials. They come in little double use packets, and I've been packing them for lunch along with whatever leafy greens we have in the fridge.

**A search on the internet reveals a million posts about how much you don't need instant miso soup, because it's so easy to whip up at home. I mean, all you need is miso paste, dashi granules, wakame or nori and 30-45 minutes. You all have that stuff lying around, right? Oh, you don't? You're killin' me, Smalls.