The simplicity of miso soup belies its significance to Japanese cuisine, where it is a common course for breakfast, lunch, or dinner. It is ubiquitous on Japanese restaurant menus here in the United States, but miso soup is so uncomplicated to prepare that any home cook can make it. Variations are numerous, from the type of miso to the addition of vegetables, such as mushrooms or spinach, or other ingredients, such as tofu. Miso, or fermented soybean paste, is a staple of Japanese cooking. Depending on the amount of salt and koji (the mold used in the fermentation process) used, miso varies in color, flavor, and texture. Lighter versions, such as the white miso called for here, have a mild flavor and lower salt content; they are best reserved for delicate soups and sauces. The pronounced flavor of darker varieties (which include reddish-brown and dark-brown pastes) is better for more robust dishes. Shinshu miso, an all-purpose paste with a golden color and salty but mellow taste, would be a fine substitute for the white miso in this recipe. Wakame is another type of seaweed widely used in Japanese cookery, most often in soups and simmered dishes. It is available fresh or dried; to rehydrate dried wakame, soak in warm water for 20 minutes and drain before using.
This flexible recipe is all you need to bring this iconic ProvenƧal seafood stew to your table.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Caramelized onions, melty GruyĆØre, and a deeply savory broth deliver the kind of comfort that doesnāt need improving.
Make this versatile caramel at home with our slow-simmered method using milk and sugarāor take one of two sweetened condensed milk shortcuts.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.