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 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!

Printed from http://www.seriouseats.com/recipes/2007/08/cook-the-book-miso-soup-with-f.html

© Serious Eats