SoupsHot and sour soupThis soup is a lesson in balance and timing. Vinegar brings the sour, white pepper brings the heat, and a cornstarch slurry gives it the silky body that holds up every strand of mushroom, tofu and egg. Almost everything happens in the last five minutes, so the whole trick is having it lined up.View recipe · 4 servings
SoupsMiso soupThis small soup teaches two things you will use again and again: dashi, the quick broth of kelp and smoked bonito that sits under much of Japanese cooking, and the one rule of miso, which goes in last and never boils. Once you have both, it is an easy weeknight side for any rice meal.View recipe · 4 servings
