Looking for something warm and nourishing to warm your insides, to help you recover, and to keep you on track on all the mornings, noons, and nights before, after, and in between the excitement and celebrations of the holidays? You’ve come to the right place!

1 quart water
3 tsp. sesame oil
2/3 cup white miso
1 brick of soft tofu, cubed
1/2 cup sake, if desired
2 medium carrots
4 small potatoes
1/2 (approx 5-6 in) Japanese radish
2 cups bok choy or Napa cabbage, shredded
4-5 green onions, thinly sliced (for cooking)
2-3 green onions, thinly sliced (for garnish)
beech mushrooms (small white caps with long stems)

Add sesame oil to a soup pot, and heat over medium-high heat until oil is swirling and fragrant. Add onions, carrots, Japanese radish, and bok choy or Napa cabbage. Add sake, bring to a boil, and cook 2-3 minutes to allow alcohol to evaporate. Add water, mushrooms, tofu, and potatoes, return to boil, reduce heat, and simmer 20 min uncovered until potatoes and carrots are fork tender.

Remove from heat, and add white miso, stirring well until no clumps of miso remain. Do not allow the soup to boil again, or the miso will separate. Garnish with remaining green onions, and serve.