When I get home from work, I often find myself wondering, "What should I cook?" It's tough living sometimes, haha.

I'm hungry but don't have the skills to cook something elaborate, and ordering takeout feels like too much of a hassle.

So, the dish I make most often is super easy miso soup.

With this one dish, I can finish a bowl of rice in no time, it's easy on the stomach, and best of all, you can't mess it up.

For those living alone or on days when cooking feels like a chore, this is more than enough.

First, put some water in a pot. About the amount you'd use to boil ramen is fine.

Add about 6-7 anchovies for broth or 1 tablespoon of anchovy powder and bring it to a boil.

If possible, using rice washing water makes the broth much richer.

Once the water is boiling, dissolve the miso by adding about 4 large tablespoons of it, which is just right.

Adding 1 tablespoon of gochujang will enhance the umami flavor. Please add about half a tablespoon of minced garlic.

With just this, the basic flavor of the broth is already complete.

Now, honestly, there are no set ingredients. Just open the fridge and throw in whatever you see.

I usually add onion, zucchini, and various types of mushrooms. On this day, I had oyster mushrooms, so I added those too.

Enoki mushrooms are also good, and it doesn't matter if you don't have zucchini. The state of your fridge is more important than the recipe for miso soup.

First, add the onion and zucchini and let it boil once. When the vegetables are slightly cooked, add the mushrooms and boil again.

By this point, the smell of miso will fill the house, making you crave rice.

If you like a spicy kick, try adding a sliced Cheongyang pepper. It completely transforms the soup.

Many people think that tofu must be included in miso soup, but it's not a problem if you don't have it.

If you don't have tofu, just eat it as is. I also eat it without tofu when I'm feeling lazy.

Even including the cooking time, it takes just 10 minutes to finish.

Just grab a sheet of seaweed and with this miso soup, it feels like you've had a proper meal.

It's easy on the stomach and not too heavy, making it perfect for a late dinner.

As I hit my 40s, I've realized one thing: cooking doesn't have to be extravagant; what's best is being able to make something consistently.

It's not difficult, it's easy on the stomach, and above all, it feels like home-cooked food.

If you're struggling with dinner ideas tonight, just start by putting some water in a pot.