Miso soup is the soul of Japanese home cooking—simple, nourishing, and endlessly adaptable. At its heart is dashi, a light, savory broth made from konbu (kelp) and bonito flakes, which gives the soup its subtle umami depth. From there, miso paste is gently whisked in, and garnishes like tofu, wakame, and green onions bring freshness...Read More

Ken Kimes says, “This is my favorite salad dressing that Sandra makes. I just pile our microgreens mix on a plate and add the dressing.” INGREDIENTS: 1/4 cup canola oil 1/4 cup water 1/4 cup sweet white miso 1 1/2 tablespoons brown rice vinegar 2 teaspoons rice syrup 1 rounded tablespoon chopped onion 1/4 teaspoon...Read More