The steam of miso soup comforts me at this time of year. I received my miso from my friend Masami Horie in Shiga Prefecture, who owns a cafe in a 350-year-old house and also publishes good books.

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Silken tofu and wakame seaweed are popular choices that enhance the texture and flavor of miso soup. Tofu can be diced into small cubes, and dried wakame should be rehydrated in water before use.

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Heat the water in a large saucepan and whisk in the miso paste. Add a little salt and ... then set aside. The soup should be ready in about five to eight. Assemble the bowls by dropping a handful ...