When in doubt, simplify.
That’s the adage of the stark season, when lack of everything has us all a little antsy. Paring down things in early anticipation of spring cleaning has led me to the brilliance of ‘Kintsugi Wellness: The Japanese Art of Nourishing Mind, Body, and Spirit’ by Candice Kumai. Part cook-book, part self-help book, and part inspirational-guide, it’s a beautiful work of art that feels designed to help us get through the winter. Kintsugi refers to the Japanese art of melding broken objects with threads of gold – taking the ruined and turning it into a work of art. Practical and purposeful, it reminds the reader that no matter how broken-down we might feel, no matter what we have gone through in our lives, there is always the possibility to turn every trying event into a learning experience and, ultimately, a thing of beauty.
There is also a group of recipes in the middle of it all, starting with a couple of miso soup variations, the simplest of which I tried on a recent winter night. The best recipes are those that keep things simple, relying on the best ingredients and the proper preparation. I made this miso with some wakame seaweed, miso paste, and tofu.Ms. Kumai added a cup of root vegetables to her version (I chose carrots), and it was done in a few minutes. Topped with some freshly-sliced scallions, it was the perfect antidote to the dimming of a winter’s day. This will definitely be part of my seasonal soup arsenal.
I like that miso soup can be so subtle. It has a gentle warmth to it. Truly a comfort food. Nothing too sharp or spicy, nothing too hot or bitter. Just a simple calming bowl of sustenance. A bowl made for winter. A bowl to warm the stomach. A bowl to warm the heart.
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