I’m a huge fan of homemade chicken and vegetable broths and hope that you guys make stock yourselves, at least sometimes. But this tip applies equally to homemade broths and supermarket stocks–it’s a way to spruce up something plain so that it stands out at dinner, perhaps in dishes like Miso-Soba Chicken Bowls or Really Good Vegetable Soup. One easy way I’ve found to turn that broth–homemade or, yes, store-bought–into something special to slurp is to pour in some wine.
As the broth simmers, the (preferably dry) white wine begins to boil off, leaving behind a toothsome, umami-rich remnant. At first, you’ll smell booze strongly, but after 10 minutes or so, you’ll be left with a broth that’s richer than when you started–without having the taste of wine at all.
From there, add whatever you love to bulk out your soup with, or enjoy a steaming bowl of plain broth that’s ultra flavorful thanks to one secret ingredient.
Make It! is a series of smart tips for prepping, making, and presenting food in the easiest possible way. See tips from previous columns, like how to bring cold eggs up to room temp–fast–and how to keep lettuce fresh in the fridge.