In a large saucepan, simmer the shiitake mushrooms (if using dried mushrooms, add the soaking liquid to the pot as well) in the water or stock with the ginger for 20 minutes. Remove a few spoonfuls of ...

If you like sushi, you’re probably familiar with miso soup. Made with tofu, seaweed, scallion, and a subtle yet distinctive broth, it's both simple and satisfying. Miso soup's key component, however, ...

Making miso soup is easy, and this trick to remember the perfect ratio of broth to miso paste will ensure you have a perfect ...

Have you ever tried to change someone? Make them behave or look a certain way? It’s a losing battle, right? I feel like I’ve had this sort of dysfunctional relationship with tofu for years. I’m not ...

At the heart of so much of Japanese cooking is the fragrant broth called dashi. And at the heart of dashi are the delicate pink petals of katsuobushi, shaved flakes of dried bonito fish. When steeped ...

Note: Kombu is a dried sea vegetable that is used to flavor stock, and is available in the Japanese food section of larger supermarkets, co-ops and Asian markets. If you don't want to use it, add more ...

The subtle taste of green tea gives this flavorful zucchini noodle soup something special. It’s no secret that tea is taking over. With mixed reviews on the health benefits of coffee, everyone’s ...

This miso soup is much like the classic version you find in Japanese restaurants, with some added vegetables. Miso is a highly nutritious fermented bean and grain paste; you can find it in Japanese ...

The soup aisle can be intimidating, though. There are so many options, from brands to flavors, and if you want to go outside of your chicken noodle comfort zone, it can be difficult to pick out a soup ...