Japanese-style volumetrics soup made with moroheiya and mushrooms

I only had a single stove when I was living by myself. I couldn't make the sauce and the pasta simultaneously. It took so long to cook the pasta. But then I saw this tip on a TV show, and that improved everything! This also helps to save on the gas bill.Cook the spaghetti for a minute while continuously stirring, cover with a lid and remove from the heat. Let sit for the amount of time on the package instructions (if it says 7 minutes, let sit for 7 minutes). This is the key to cooking pasta nicely! I adjusted the time for this particular recipe to cook the pasta firmly since it's a soup pasta. Recipe by *marimari*

~(o.o)~ ~(o.o)~ ~(o.o)~ :chef :ohyeaah

It's my mother's recipe.Nothing in particular. You just add grated daikon radish to your own recipe for nameko mushroom soup. Recipe by Seroko

This is our family recipe for 'ozouni', taught to me by my mother, who was born in downtown Tokyo.Use top-quality dashi stock. Recipe by Torakopantsu

This is a very easy soup where the flavors of Japanese and Western broths mix with the ingredients. Enjoy it with a variety of vegetables. The origin of this recipe: I often made this soup when I lived alone. Just using consommé felt lacking, so one day I added Japanese dashi... and it was surprisingly delicious! Since then, this method has become my go-to.

The broth from burdock root and maitake mushrooms is exquisite. Although it's Yamagata-style, it was well-received by people in the Kanto region too. The seasoning ratio is an easy-to-remember 1:1:1.The origin of this recipe: Sometimes I crave my mother's cooking. But I often forget what goes into it, so I decided to write it down. It's a bit self-indulgent, but it's delicious, and I want everyone to try making it.At our house, we make this on New Year's Eve, eat it with soba noodles to ring in the New Year, and also enjoy it as ozoni soup for the New Year.

Add the umami of enoki mushrooms to the nutrition of leafy greens. Featured on August 8, 2016, and again on September 23, 2018. Thank you for the support!Origin of this recipeI was inspired by Amanojako's miso soup with komatsuna and ginger, and I thought miso soup with komatsuna would be great. I combined it with enoki mushrooms, which I was researching for their umami. I couldn't find a simple recipe when I searched, so I created this one.

I arranged my mom's dish "Egg Soup with String Beans," giving it my own twist.Adjust the taste with salt if necessary. For 2 servings. Recipe by Hassaku daifuku

This soup make you make you fall in love with simple traditional Japanese cooking. This is the regular soup we have when we have grilled fish.I don't really take the time to drain my tofu properly, so the extra water from the tofu ends up thinning out the soup so the saltiness is just right. Adjust the seasonings to your taste. For 4 servings. Recipe by Pukuttopukumaru

Zoni is Traditional Japanese soup with rice cakes and vegetables, which we eat for New Year's breakfast. Each region has each Zoni. My recipe is Tokyo style as Tokyo is my mum's hometown.#New Year's cuisine #Japanese #mochi

This is one of the quick soups that I often serve for my family.This originally didn't have any mochi in it, but now it doesn't taste right without it!There are many different kinds of mushrooms available. Try different varieties to deepen the flavor. Add grilled mochi for aroma and to bulk up the dish. The key is to use sesame oil for flavor. Recipe by Yuzuyuzu

I wanted to eat a refreshing soup, so I used ponzu. The spiciness of ra-yu makes you crave for more.Please adjust the amount of ra-yu to your liking. Recipe by annnnn

Everybody in my family caught a cold... so I made a soup to warm the body with ingredients that help fight off colds.Add grated ginger right before drinking so that you can really taste it and it's delicious.You don't have to add pork, but the juices come out from the meat and adds savory deliciousness Cook with the ingredients (carrots, mushrooms, Chinese cabbage, etc) in the fridge! Recipe by Ryo---ko

Whenever I feel like eating Japanese-style pasta, I cook this pasta.Please make sure you shred the shiso leaves before topping them on your pasta. Use any kind of pasta you'd like! Recipe by MOMOKO312

Thank you for making this a popular recipe with over 100 people trying it! This is a classic miso soup with nameko mushrooms, tofu, and green onions.About this recipeMy husband loves nameko mushrooms, so I often make this miso soup.

My family always added leftover cabbage and vegetables to our basic winter curry soup I thought that adding common curry ingredients such as fishcakes would be delicious, so I made this recipe.You can add your favorite vegetables and boiled fish products. Adjust the amount of ingredients based on the amount of water that comes out of the vegetables. You could finely mince curry roux when you don't have curry flakes. For 4 servings. Recipe by Naonao

I came up with this simple recipe to take in lots of nutrients in a single dish!If you simmer the turnip too much, it will fall apart. Make sure to turn the heat off when the turnip is slightly firm in step 6. It will become softer when steamed.Please adjust the amount of salt depending on the saltiness of the salmon. For 3 servings. Recipe by umemodoki

・Quick and easy to make・Kids will enjoy it・Delicious and classic・Also tasty with tofu added

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

MY VERSIONA LIGHT AND EASY DELICIOUSJAPANESE NOODLE SOUPLOVING IT

I always make this macrobiotic soup stock.Nothing special. For 800 ml. Recipe by Ruruko

My mother used to make this soup for me. She used to put some frozen bamboo shoots in this.If the dashi has reduced too much at Step 4, add some water or more dashi. Please adjust the amount of miso to your taste. For 4 servings. Recipe by Koutarochan

Long ago, I lived near a ramen shop that served ramen in umeboshi and butter. I loved it. I had cravings for it, and made this, recalling the original taste.Adjust the amount of bouillon and soy sauce depending on the salt content of the umeboshi. I use low-salt umeboshi. If you are using umeboshi flavoured with honey, use sake instead of mirin. Recipe by Kuccharu

Here's my take on making curry soup that makes the best of the sleek thickness of okra. For 2 servings. Recipe by FarmersK

I rearranged this staple Japanese dish to suit my preferences.I made it so it's delicious served either warm or cold.Please adjust the saltiness to your liking.Add green beans or green vegetables, which add a fresh burst of colour to the dish.If you have time, keep this dish in the pot for a while until it's cooled. The flavours will settle in and become even tastier. Recipe by John Lee Cooker

The most common form of dashi is a stock made by heating water containing konbu (edible kelp) . You can also use granulated or liquid instant substitutes like “Hondashi”. If you want to use substitutes for this recipe, add 2/3 tsp of Hondashi and 600cc of water instead of the steps in [10] and [11].

I make soup every day, so I like to have lots of options!!In the Sanipan house, we always have frozen shimeji mushrooms in stock. I use the frozen mushrooms straight from the freezer. Recipe by Sanipan

I make this a lot when I'm short on time because it cooks fast!None in particular. Recipe by Tomomaki0313