Now I am in my country house, and I make lunch and dinner as a substitute for the helper.

My father is satisfied with rice and miso-soup, so I cannot lack of them.

Conversely, cooking is easy for me because I make just one more dish.

The problem is that I make miso-soup filled with pan before leaving for home.

Half-finished quantity is left by all means.

Though I let miso-soup freeze at first, my father became difficult that he defrosted this with a microwave oven

What should I do so?

I add water and miso and an ingredient to left miso-soup, and try to increase quantity of the miso-soup.

The miso-soup which I loaded a pan to full capacity with some time ago can find the origin in the miso-soup at least three days ago.

This is really feudal miso-soup.

All miso-soup can date back to the miso-soup of the head family. (It might be different, because there is not a branch family.)

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I think that this is convenient.

Actually, we hear the story of "soba soup following for three generations" and “the hanging with the history of 100 years"

I think that even miso-soup might be kept last 100 years in this way.

But, about the miso-soup, I do not hear this kind of story.

I suggested it to my wife, but I was rejected without a clear reason.

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Oh, the same miso-soup is not always made with the same ingredient. So there will be no help that she feels bad for an ingredient a half year ago still joins.

However, I think that it is the basically same as making a pan of the second day porridge of rice and vegetables.