This stock from chef Scott Clark of Dad’s Luncheonette ... The aromatics and umami-packed mushrooms and miso bring leagues-deep flavor. Freeze it in Souper Cube trays, and pop a cube into ...

Making stock with vegetables is an essential technique that will enhance your cooking, especially if you give it a bit of an ...

It was a soup made of kombu kelp stock and white miso. After returning to Tokyo, he came up with four new seasonal udon noodles. The winter dish “o-udon (honorific expression of udon ...