Here at Food52, we love recipes -- but do we always use them? Of course not. Because once you realize you don't always need a recipe, you'll make your favorite dishes a lot more often.
Armed with miso, dashi, and any assortment of add-ins you like, miso soup can be your weeknight staple, like a hug after a rough day. In this video in our new weekly series with The New York Times, watch Executive Editor Kristen Miglore and Test Kitchen Manager Erin McDowell share good tips and tricks for making a subtle, savory miso soup that would rival any restaurant's. Plus, when do you get to choose what ingredients are floating in your soup when you go out?
Video by Kyle Orosz
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).Order now