Serious Eats: Recipes
Cook the Book: Miso Soup with Fennel and Ginger
Today's recipe from The Breakaway Cook is an adaptation of Japanese miso soup. Instead of using the traditional seaweed-bonito broth known as dashi, author Eric Gower replaces it with something that's probably a little more familiar to Western cookschicken stock. Gower recommends using a combo of red miso and white miso but says that yellow miso works just fine (and is more readily available in most supermarkets). Itadakimasu!