It’s amazing how deep a simple broth of kombu, dashi, and miso can be. With some tofu cubes, and over soba, with seaweed gomasio and a pinch of the Balinese salt on top (I undersalt my broth so I can finish with such things) it hit the spot on a clammy spring evening.
The remaining paella rice was my dinner the following night; Christine went out so I made paella avocado maki with a shoyu/miso/hot sauce dipping sauce. Simple, but rich, and looked pretty too.