I’m not even going to pretend this post is about the soup. It’s not. It’s really about the special mixture of miso and sriracha.

Somewhere along the line I became too busy to take photos of my kitchen experiments. Then I became too busy to experiment. I debated about whether I should even continue to update this blog seeing that it is so infrequent. BUT, but, this sauce is so addicting that I just had to share. Ever since I made it, I’ve been using every excuse I can to eat this stuff. In a salad dressing? Yep. Atop yogurt? Yep. By the spoonful… eeeeh, yeah? Yeah.

This recipe was inspired by a $10 tiny bottle of sriracha that I found in Brooklyn. Yeeeah, insert hipster joke here. But it was gochujang sriracha and yeeeeah, I bought it. It’s odd, too, because I frankly don’t really enjoy sriracha that much. But I bought the $10 bottle, enjoyed the hell out of it, then tried to recreate something similar – and much cheaper – on my own. And that really got the wheels turning. What else can make sriracha taste that much better? You know the door of my fridge is filled with all kinds of weird pastes and sauces, but this miso mixture turned out to be the winner.

I made this with granulated garlic thinking that I would be using it for months, but now that I realize I can consume nearly an entire bottle of sriracha in a week when it is mixed with miso, I’m going to make it with roasted garlic next time seeing as I don’t need to worry about shelf life.

Oh, and the soup – trust me, it’s good, too. It’s simple – deeply roasted cauliflower, chicken stock, garlic, white beans, ras el hanout, a touch of yogurt. It got better after two days, and then it got even better when I topped it with miso sriracha.

K – in other news – did you know we bought an apartment! Sort of. I mean, we haven’t closed yet. But we’re thiiiiiis close to having bought an apartment in the Bed Stuy neighborhood of Brooklyn. It’s pretty cool.

And we went to Sweden, Finland, Estonia, and Russia in the dead of winter because we’re really smart people who like to punish ourselves. Check out the pics on flickr or facebook or instagram. It was fun. And it was really, really brutally cold. So we just drank a lot of beer and Russian bread wine in between 20-minute excursions outdoors to see some of the sites.

Miso Sriracha

2 tablespoons white miso paste
1 teaspoon granulated garlic
1/2 cup rice wine vinegar
1 cup sriracha

In a jar or other vessel, combine the miso paste, granulated garlic, and vinegar. Whisk together until combined. Then add the sriracha and stir to combine. You can eat it right away, but the flavor really develops over a day or so when the flavors really combine. Eat it on everything.