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54 Miso Soup Variations
Mmm... You know what I love? Making risotto with miso and brown rice and mixing in silken tofu until it's all gloppy and wonderful. It's insanely comforting and super healthy. Although I suppose that's adding miso to something and not the other way around.
Dinner Tonight: Bibimbap
The crusty rice version is dolsot bibimbap which features the earthenware/metal bowl that you can get here: http://www.koamart.com
It's kinda expensive but I bet you can get one at H Mart in Queens. And you can use it for Chigae. Old school people chuck the egg in raw because it coagulates in the heat but I know some people are skittish about raw eggs. I guess you could sorta coddle them like you do for Caesar's salad dressing if you didn't feel like frying them. And I've also never added rice wine vinegar... Oh, and traditionally you use spinach too.
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Yes to hobnobs, they maintain structural integrity even when wet. PG tips and a chocolate hobnob. YUM.