Soup with benefits. That’s how I like to think of these three recipes from the new restaurant Cherryfish in Pacific Beach, helmed by executive chef Marcus Twilegar. We’re deep into soup season right now, and it’s also almost time for Super Bowl parties, where finger food is everything. Serve them together and you’ll have blissed-out guests.

The soup in question is the richest miso soup you may ever have enjoyed. It’s related by name only to the salty, tofu cube-studded broth you usually get at middling sushi restaurants or just-add-water packets in grocery stores. Twilegar’s miso soup is matched by two finger-food dishes you’ve probably also developed familiarity with: edamame and shishito peppers. But these are a level above. In separate but joyful ways, they are distinctive flavor bombs. And all three dishes have the added benefit of being very easy to make. You can get the recipes in my new story for The San Diego Union-Tribune’s Food section. And many thanks, as always, to K.C. Alfred for the gorgeous accompanying photos!