Miso Pudding |
(3 servings) 1 1/2 tsp butter 1/2 C minced onion 1 1/2 C diced whole wheat bread (or whatever left-over or stale bread available) 2 C milk (soy, rice, or dairy) 2 1/2 Tbsp red, barley or 1 egg Dash fresh grated nutmeg 1 Tbsp minced parsley (optional)In a skillet, melt butter and saute onions until soft and translucent. Add bread and 1 1/2 C milk. Bring to a boil remove from heat and let stand 20 minutes. Mix well with a fork until it appears smooth and creamy. In remaining 1/2 C milk whisk egg and miso and then add to the creamed bread. Reheat. Stir in nutmeg and parsley and serve hot or cold |