Okay, I actually didn’t put any greens in here. Until afterwards. On the side.
I was making a stock to test if Dad can taste the “umami” if it existed. So I made a stock out of mushrooms, tomatoes, and seaweed. And he said it tasted a little sweet. 5 minutes later, I asked him again if he can still taste it, and he said he can still taste it in his mouth a little. I was testing his ability to taste the “savoriness” of the umami. I don’t know how to assess the test, but I think he can taste it.
So, okay, back to the soup. It became a completely different soup. I don’t use garlic, and the soup stock is full of umami. And it looks more like a seaweed soup than, uh, greens soup. I put a handful of seaweed, 2 tomatoes, a half cup full of mushrooms. And right before I put potatoes (produce of the month) in there, I put the 8 leaves of toona, halved, in there. Then the rice vinegar and salt and pepper as usual.
The result is still good. It is just a different soup. So coincidentally I was observing the National Soup Month.
For those who are interested in the actual soup recipe, go to Colleen Patrick-Goudreau’s video.
It’s raining cats and dogs here, so if you want a pet, just grab some before they hit the ground running.