Go Back Email Link

Rinpoche Soup


  • 2 tbsp. coconut oil
  • 1 tbsp. toasted sesame oil
  • ¼ cup fresh turmeric julienned
  • ¼ fresh ginger root julienned
  • 1 tbsp. garlic sliced
  • 1 stalk celery sliced on a bias
  • 1 small carrot sliced on a bias
  • ¼ cup red miso paste
  • 2 tbsp. vegetable base
  • 1.5 quarts water
  • 6 shiitake mushrooms stemmed & whole
  • ¼ cup sliced daikon root
  • 1 cup sliced purple yam
  • ¼ cup kimchi
  • ¼ cup tamari

In each bowl:

  • 1 scallion sliced on a bias
  • 1 stalk broccolini julienned
  • ½ cup cilantro
  • 6 oz. cooked somen or buckwheat noodles


  • Heat the oils in a medium-sized pot.
  • Add the turmeric, ginger, garlic, celery, and carrot. Sauté on low for 10 minutes.
  • Thoroughly mix the miso and vegetable base in a bowl with the water and add to the pot.
  • Add the mushrooms and slowly bring up to a simmer.
  • Add the daikon, yam, and kimchi. Simmer until yam is tender.
  • Remove pot from heat and add the tamari.

Assembling the Soup

  • Evenly divide the solid ingredients into four bowls.
  • Pour in the broth and serve.


2017 Darow Series Viognier

Servings: 4

Chef: Tim Keller

Wine Pairing: 2017 Darow Series Viognier

Our homage to the recognized benchmark Viognier wines of Condrieu was fermented with our vineyard’s indigenous yeasts in proprietary French oak barrels, where the wine underwent bâttonage—stirring of the yeast lees—in barrel for an additional 10 months. These laborious techniques produced an opulent wine of dense yet delicate richness, remarkable complexity, and impeccable balance. Flower blossom perfume, clover honey, and toasted coconut aromatics are followed by preserved lemon meringue, vanilla bean crème brulée, and apricot fruit flavors. This tightly wound wine’s utterly spectacular concentration and length will develop over the next three to five years.