I haven't really paid attention to my health when I was i my 20s--come the bit 3-0, I'm now kind of reaping the kind of lifestyle I used to have back then. It's not so bad but I've had to do some changes starting with stopping smoking, eating healthier, drinking less and can you believe it, actually going to the gym. A huge chunk of staying healthy is nutrition which is why I've been eating more whole foods and less processed selections.
I also read somewhere about a thing they call the 'blue zone' which are specific areas known for its exceptionally long and healthy lifespans--I think more specifically this term refers to Okinawa, Japan. I've always loved Japanes food and I don't doubt that their food is not just nutritious, but quite enjoyable too. One thing I love making is Miso Soup because it's easy, delicious and good for my gut!
𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀:
Miso Paste
Gochujang
Onions
Mushrooms
green Onions
Dashi
Seaweed (optional)
𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀:
1. In a pot, bring 2–3 cups of water to a gentle boil and add dashi according to package instructions.
2. Toss in sliced onions and mushrooms. Let them simmer for 5–7 minutes until soft.
3. Lower the heat. Stir in 1 tbsp of miso paste and ½ tsp of gochujang (or to taste). Stir until fully dissolved—don’t boil after adding miso!
4. Tear in a small amount and let it soften for 1–2 minutes.
5. Top with chopped green onions just before serving.
Enjoy this cozy, umami-packed miso soup with a spicy twist! 🍲✨
Ochi is a twenty-something Corporate Trainer who loves to cook, take photos and videos of her food, eat and travel. On weekends, she's either drunk or snuggling in bed watching her favorite crime drama. 
