Breakout indie food mag Cherry Bombe has a phenomenal new cookbook out that spotlights some of the most interesting women in the food industry. Learn their favorite recipes (and the stories behind them) in this vibrant collection. Know how to make ume ochazuke? You’re about to find out!

Consider this the elegant answer to instant soup. Pour your favorite green tea over rice, embellish with savory garnishes, and you have a meal that’s light and flavorful. “Homestyle Japanese dishes are really underappreciated in the States,” says Sue Chan, who loves this for breakfast. “They are hearty, yet healthy, and great for everyday eating.” It’s the perfect fuel for Sue, who was the brand director for Momofuku for almost seven years. She also cofounded Toklas Society, a professional empowerment group for women in the food and hos­pitality industries, and now runs her own communications and production agency called Care of Chan.

Reprinted with permission from Cherry Bombe: The Cookbook