Serious Eats: Recipes

Cook the Book: Miso Soup with Fennel and Ginger

Posted by Adam Kuban, August 9, 2007

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 cooks—chicken 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!

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