Post by contributor Naomi of Almost Bananas

As the weather cools down, comfort foods take a more prominent place. Many of us have memories of roasting casseroles or piping hot bowls of soup.

My Japanese father would often make quick soups for lunch during the cooler months. I can see him sitting at the table with a steaming bowl of soup against the background of a clear winter sky, the noon sun shining through the large south facing windows.

Holding the deep ceramic bowl with both hands, feeling the warmth seep through; the smell of soy sauce, mouth already anticipating the salty broth; the sound of slurping rice vermicelli.

The base for my version of his soup came about through desperation a few years ago. I needed lunch ready ten minutes ago and I had an almost bare cupboard. I did have, however, a few cans of sardines.

When I try to serve sardines to my kids, they balk at the bones, finding them too prickly. In the soup, the sardines are broken up and little pieces of bone are lost among vegetables.

I like to think adding whole sardines to soup gives it the benefit of bone broth, without hours of simmering. Ok, the bone to water ratio isn’t as high, but you are eating the whole bone.

The soup is versatile and you can add what you happen to have in your kitchen. I’ve included other add ins that I’ve used at various times but are not pictured.

This soup can be ready in the time it takes to boil the water. Unless you have twin toddlers helping you cook, then it takes 15 minutes.

What is YOUR comfort food?