If there's another kind of food I love more than Filipino food, it's Japanese! I love sushi, teriyaki, katsudon, name it and most probably, I love it. And any Japanese meal would be incomplete (at least for me) without Miso soup! It can be the cheapest thing on the menu and it can also be a bit pricey, depends on the restaurant really. Since I love it, I wanted to know how to make it. 

Before I proceed with the recipe, can I just rant about the weather? Earlier, there was a thunderstorm and I had to cancel a very important meeting. After an hour, the heat started to intensify making the weather ultimately humid. UGHHH! Buuuut, this recipe is perfect if you get one of those perfect and cold rainy morning, without the weather getting bipolar. Let's start! 

What's going on Chicharon? Hah, that's me trying to pull off a Mikey Bustos opening. Hahaha! Okay, if you don't know him you might not be laughing as hard as I am. 

A few weeks ago, we dined at Red Kimono before our tip to Baguio. My workplace (UP-Ayalaland Technohub) is surrounded by various restaurants which caters to different kinds of food. That particular Friday night we were craving for Japanese food thus leading us to Red Kimono. I promise you this post won't be heavy with text, I'll smother you with photos!