Easy meals: Miso Juk (Porridge)

I don't especially enjoy cooking.  We used to do takeout quite a bit until we had our little one, which has forced me to cook more.  My favorite meals are ones that are quick, easy, nutritious, and kid-friendly.  And one that fits the bill is miso soup.  This meal is a juk (aka porridge) using leftover miso soup.

Miso soup is traditionally made with dashi broth, but I usually just use diluted chicken stock.  (Cuz I usually have chicken stock in the freezer.)  Because the hubby and Tuna both end up eating more of the stuff than the broth, we usually end up with some leftover broth.

Here's where it begins... leftover miso soup.  I put rice into the soup and leave it in the fridge overnight.  (White rice works but we eat brown rice at home and I think it actually works better.)  By the next day, the rice should have soaked up the broth and become a porridge.

You can now reheat the cold porridge and put in a little extra water or chicken broth, which ever you have on hand.  The amount of liquid depends on the thickness of the cold porridge.  If the porridge is lacking flavor, I add in a little miso as well.  As the porridge is reheating, I like to throw in some mushrooms and seaweed to the porridge.  About 5 minutes and it's done!  Sprinkle some sesame seeds on top and you have an easy 10 minute meal on a busy week night.