This broth is so good I could drink it by the bowlful. Be sure to serve this with steamed sticky rice. Even better: When I have leftover sticky rice, I press it into small cubes and fry them until crisp and golden brown. You can find konbu, bonito, miso, and yuzu at a Japanese grocery or a well-stocked Asian market.

　　

Ingredients

Serves 4

　　Unsalted butter

　　1 (3 × 4-inch) sheet konbu (see Pantry, page 253)

　　1 cup chicken stock, preferably homemade

　　1 fresh green Thai chile

　　1/3 cup bonito flakes

　　3 sprigs fresh dill

　　1/4 cup white (shiro) miso (see Pantry, page 253)

　　1 tablespoon plus 1 teaspoon unsalted yuzu juice (see Pantry, page 253)

　　4 (6-ounce) boneless center-cut salmon fillets, skin on

　　Kosher salt and freshly ground black pepper

　　4 ounces silken tofu, diced

　　1-inch piece fresh ginger, peeled and finely julienned

　　1 scallion, white and green parts, thinly sliced at an angle

　　8 cherry tomatoes, halved

　　1 tablespoon fresh basil leaves

　　

Step 1

Preheat the oven to 300°F. Butter a large rimmed baking sheet.

　　

Step 2

Put the konbu on a small baking sheet and bake until dry and brittle, about 8 minutes. It should smell smoky.

　　

Step 3

Combine the konbu, chicken stock, and 1 cup water in a large saucepan. Cut the chile in half and add half to the pan. Bring to a simmer, then drop in the bonito. Crush the dill with your hands and stir into the mixture. Remove from the heat, cover, and let steep for 15 minutes. Strain through a fine-mesh sieve into a bowl, pressing on the solids to extract as much liquid as possible; discard the solids.

　　

Step 4

Mince the remaining chile half and set aside.

　　

Step 5

In a small bowl, stir together the miso and 1 cup of the broth until smooth. Return to the saucepan, along with the yuzu juice and remaining broth, and heat just until bubbles form. Do not let the mixture boil.

　　

Step 6

Meanwhile, season the salmon with salt and pepper and place on the prepared baking sheet, skin side up. Bake until the salmon skin peels off easily and a thin-bladed knife slides through the side of the fish against the grain with no resistance, about 12 minutes. Remove the skin from each fillet, carefully flip, and transfer to shallow bowls.

　　

Step 7

Divide the tofu, ginger, scallion, and tomatoes among the bowls, scattering them around the fish. Spoon the broth over each serving, garnish with basil and minced chile, and serve.

　　Reprinted with permission from Home Cooking with Jean-Georges: My Favorite Simple Recipes by Jean-Georges Vongerichten with Genevieve Ko. Copyright © 2011 by Jean-Georges Vongerichten; photographs copyright © 2011 by John Kernick. Published by Clarkson Potter/Publishers, an imprint of the Crown Publishing Group. All Rights Reserved.Jean-Georges Vongerichten is one of the most influential chefs in the world, having single-handedly redefined haute French cuisine, lightening and refining it by adding select Asian accents. He is the chef-owner of dozens of restaurants in fourteen cities around the world. His flagship restaurant, Jean Georges, at New York's Columbus Circle, is one of six restaurants in the United States to have been awarded three coveted Michelin stars; it received four stars from the New York Times. The winner of multiple James Beard Foundation awards, he lives in New York City and Waccabuc, New York, with his family.Genevieve Ko is a cookbook author and the senior food editor at Good Housekeeping magazine. She has written for Martha Stewart Living, Gourmet, and Fine Cooking and lives in New York City with her family.