I had an instant miso soup version of this and tried replicating it.Stir fry the eggplant until softened.If you prefer it spicier, season with more gochujang. It might also be good with doubanjiang as well. Recipe by Pukuttopukumaru

Tonjiru or Butajiru literally means pig/pork soup, a Japanese miso-flavored soup containing pork and vegetablesIt's very common for Japanese to eat pork miso soup (tonjiru) at cold day.

Miso soup.To make DASHI(the base of miso soup), please see my other recipe about DASHI.Miso souphttps://youtu.be/5v0VTxExWGYDashihttps://youtu.be/tziPTvs2Ih4

Miso soup is one of “THE” Japanese authentic foods. Veggies, seaweed, tofu...what kind of ingredients would you like to try?!

★★★ Popular Recipe ★★★Simple and easy.Delicious miso soup with a hint of the sea.The origin of this recipeI created a simple and easy delicious miso soup recipe.

Everyone knows miso soup. Today, I will introduce miso soup using Natto and egg. It's so mild and creamy, and besides this is the nutrient-rich soup.#miso soup #natto #healthy

I love miso soup and I wanted to combine it with Shirataki noodles to make a lighter and healthier version of a miso ramen.

This is a miso soup recipe which I came up with.Mind you don't over-boil the mozuku seaweed. Recipe by Yuuyuu0221

Miso soup or “misoshiru” in Japanese is a traditional soup commonly eaten in Japan. It is super easy to make and dashi and miso paste are the two major ingredients used in this soup.Dashi or the soup stock can be easily made from scratch. If you don’t have the time or just want a quick and easy miso soup, dashi powder is also commonly used. Depending on regional and seasonal recipes, and personal preference, many ingredients such as mushroom, daikon, fish…. are often added. In this recipe, I use daikon and mushroom.(Youtube video: https://youtu.be/VZFw75myrew)

I learned about this fresh scallop miso soup when I moved to Yamagata Prefecture. They release a delicious dashi broth that doesn't compare to other shellfish! They taste the best around April-May? So we look forward to this miso soup every year.If you buy fresh scallops, please try this!Do not cook on high heat once the shells are in the water! Also, skim the scum from the pot!You can freeze the scallops with the shells after washing. Then, you can use the frozen scallops as is in Step 2, with no need to thaw them.I recommend stocking cleaned scallops in the freezer they're in season to enjoy them year round. Recipe by uzu1118

This is my family's standard miso soup. My mother often used to make it.The eggs will spread if you add them to the water first, so add the spinach first and you shouldn't have any problems. Recipe by Yuuyuu0221

I used dried shiitake mushroom dashi for the stock base. Which is essentially, water used to soak dried shiitake mushrooms overnight. Mix in organic shiro miso and minced ginger right at the end before serving. Easy and comforting soup.